Best Grilled Snapper With French West Indian Caper Sauce Recipes

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GRILLED SNAPPER WITH CAPER SAUCE



Grilled Snapper with Caper Sauce image

The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.-Alaina Showalter, Clover, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1/3 cup lime juice
1 jalapeno pepper, seeded
3 garlic cloves, peeled
1-1/4 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 red snapper fillets (6 ounces each)
SAUCE:
3 tablespoons lime juice
3 tablespoons olive oil
2 tablespoons water
2 teaspoons red wine vinegar
1/2 cup fresh cilantro leaves
1 shallot, peeled
1 tablespoon capers, drained
1-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, peeled and halved
1/4 teaspoon pepper

Steps:

  • In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.

Nutrition Facts : Calories 272 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

GRILLED SNAPPER WITH FRENCH WEST INDIAN CAPER SAUCE



Grilled Snapper With French West Indian Caper Sauce image

Number Of Ingredients 17

FOR THE FISH AND MARINADE:
4 snapper, , whole, small (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
3 cloves garlic, peeled
1 to 2 scotch bonnet chiles, seeded and chopped (for a spicier fish, leave the seed in)
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 teaspoon thyme, chopped fresh or 1/2 teaspoon dried
1/2 cup lime juice, fresh
FOR THE CAPER SAUCE:
1 clove garlic, minced
1 shallot, minced
2 tablespoons parsley, minced fresh Italian (flat-leaf)
2 tablespoons capers, drained
1/2 scotch bonnet chile, seeded and minced
1 to 2 tablespoon lime juice, fresh
1/2 cup olive oil, extra-virgin, plus 2 tablespoons for brushing
salt and freshly ground black pepper, to taste

Steps:

  • 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 to 4 diagonal slashes, to the bone, on each side of each fish. Set aside while you prepare the marinade.2. Combine the garlic, chiles, salt, pepper, and thyme in a mortar and pound to a paste with the pestle, then work in the lime juice or use a food processor, processing all the ingredients at once. Pour the mixture over the fish, turning the fish to coat and working the mixture into the slashes in the sides. Arrange the fish in a nonreactive baking dish or roasting pan, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.3. Preheat the grill to medium-high.4. While the fish marinate, prepare the caper sauce. Combine the garlic, shallot, parsley, capers, chile, lime juice, and vinegar in a small bowl and whisk to mix. Whisk in the 1/4 cup oil and salt and pepper the sauce should be highly seasoned (see Note).5. When ready to cook, blot the fish dry with paper towels and brush generously on both sides with 2 tablespoons oil. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.6. Using the spatula, carefully transfer the fish to a platter. Bring them to the table, then fillet (if desired). Spoon some of the caper sauce on top of the fish and serve immediately, accompanied by the remaining sauce.Serves 4Note: For a smoother sauce, you can process the ingredients in a food processor or blender.

Nutrition Facts : Nutritional Facts Serves

GRILLED FISH WITH A LEMON-CAPER SAUCE



Grilled Fish With a Lemon-Caper Sauce image

This recipe works great with any firm, white fish. I recommend red snapper fillets, grouper fillets, or amberjack for saltwater fish. Catfish or tilapia for freshwater fish. The cooktime specified is for fillets about 1 inch thick, so adjust your cooking time accordingly. If you don't have a fish grilling basket, you can use a disposable aluminum pan...directions are included. Be sure to rinse the capers to remove the excess salt.

Provided by breezermom

Categories     Catfish

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil, divided (add 1/2 tsp if using a disposable aluminum pan to grill your fish in)
6 fish fillets, about 2 pounds
1 teaspoon dried dill
3/4 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/4 cup onion, chopped
1 cup mayonnaise
1 (2 ounce) jar pimentos, diced and drained
1 tablespoon capers
1 teaspoon capers
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
1/4 teaspoon black pepper, cracked
2 lemons, thinly sliced
2 limes, thinly sliced
fresh parsley sprig

Steps:

  • Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
  • Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
  • While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
  • Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.

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