Grilled Snapper with Caper Sauce Recipe

The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.—Alaina Showalter, Clover, South Carolina

This recipe is: Quick
Diabetic Friendly

Prep: 20 min. + marinating
Grill: 10 min.
Yield: 4 Servings


Ingredients

1/3 cup lime juice [83 ml]
1 jalapeno pepper, seeded
3 garlic cloves, peeled
1-1/4 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 red snapper fillets (6 ounces each) [672 g]
SAUCE:
3 tablespoons lime juice [47 ml]
3 tablespoons olive oil
2 tablespoons water
2 teaspoons red wine vinegar
1/2 cup fresh cilantro leaves
1 shallot, peeled
1 tablespoon capers, drained
1-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, peeled and halved
1/4 teaspoon pepper


Directions

In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large re-sealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 fillet with 3 tablespoons sauce equals 272 calories, 12 g fat (2 g saturated fat), 60 mg cholesterol, 435 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 fat.


Originally published as Grilled Snapper with Caper Sauce in Taste of Home August/September 2009, p71