GRILLED SNAPPER WITH FRENCH WEST INDIAN CAPER SAUCE

Grilled Snapper With French West Indian Caper Sauce image

Number Of Ingredients 17

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Ingredients

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.

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