Buccaneer Snapper
Revision as of 05:17, 5 October 2010 by Game widow (talk) (Created page with "== 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. * Contributed by [h…")
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.
- Contributed by Catsrecipes Y-Group
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
Directions
- 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.
