Difference between revisions of "Buccaneer Snapper"
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== Description == | == Description == | ||
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996. | This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
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* 1 teaspoon freshly ground [[black pepper]] | * 1 teaspoon freshly ground [[black pepper]] | ||
| − | == | + | == Procedures == |
# Season fish with salt and pepper then place in a large dish. | # Season fish with salt and pepper then place in a large dish. | ||
# Combine oil, lime juice, thyme and dry mustard then pour over the fish. | # Combine oil, lime juice, thyme and dry mustard then pour over the fish. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Snapper Recipes]] | [[Category:Snapper Recipes]] | ||
[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 08:09, 14 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996. From "Catsrecipes Y-Group"[1]
Ingredients
- 2 pounds snapper with skin intact
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lime juice
- 2 thyme sprigs
- ⅛ teaspoon dry mustard
Sauce
- 2 medium onions finely chopped
- 2 shallots finely chopped
- ½ medium red bell pepper seeded and diced
- 1 medium tomato peeled seeded and chopped
- ⅔ cup fresh lime juice
- 3 tablespoons olive oil
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
Procedures
- Season fish with salt and pepper then place in a large dish.
- Combine oil, lime juice, thyme and dry mustard then pour over the fish.
- Cover and refrigerate for 1 hour turning once.
- Prepare a charcoal grill.
- When the coals burn with a dusty glow lightly oil the grill.
- Arrange the fillets skin side down on the grill and cook for 3 minutes.
- Turn and cook for 3 minutes on the second side.
- Serve with sauce.
Sauce
- To make sauce combine all ingredients and allow to sit at least 15 minutes to blend flavors.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
