Difference between revisions of "Buccaneer Snapper"

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m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>")
m (Text replace - "Directions" to "Procedures")
 
Line 23: Line 23:
 
* 1 teaspoon freshly ground [[black pepper]]
 
* 1 teaspoon freshly ground [[black pepper]]
  
== Directions ==
+
== 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.

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

Sauce

Procedures

  1. Season fish with salt and pepper then place in a large dish.
  2. Combine oil, lime juice, thyme and dry mustard then pour over the fish.
  3. Cover and refrigerate for 1 hour turning once.
  4. Prepare a charcoal grill.
  5. When the coals burn with a dusty glow lightly oil the grill.
  6. Arrange the fillets skin side down on the grill and cook for 3 minutes.
  7. Turn and cook for 3 minutes on the second side.
  8. Serve with sauce.

Sauce

  1. To make sauce combine all ingredients and allow to sit at least 15 minutes to blend flavors.