15 West Indian Recipes You’ll Want Tonight

French West Indian Grilled Snapper with Caper Sauce

Flavored with the four essential seasonings of the French West Indies –lime juice, garlic, fresh thyme and Scotch bonnet chiles — this fish dish pairs well with rice and pigeon peas.

Ingredients

Marinade:

1/4 cup fresh lime juice

1 teaspoon salt

1 teaspoon fresh or 1/4 teaspoon dried thyme

1 teaspoon black pepper

3 garlic cloves, chopped

1 to 2 Scotch bonnet or habanero peppers, minced

4 (6-ounce) red snapper or other firm white fish fillets

Caper sauce:

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons water

2 tablespoons extra-virgin olive oil

1 tablespoon capers

1 tablespoon red wine vinegar

1 1/2 teaspoons minced Scotch bonnet or habanero pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, chopped

1 large shallot, chopped

Cooking spray

Directions

1. To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.

2. Prepare grill.

3. To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.

4. Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.

Source: CookingLight.com