Ingredients
1/3 cup lime juice1 jalapeno pepper, seeded3 garlic cloves, peeled1-1/4 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme1 teaspoon salt1 teaspoon pepper4 red snapper fillets (6 ounces each)SAUCE:3 tablespoons lime juice3 tablespoons olive oil2 tablespoons water2 teaspoons red wine vinegar1/2 cup fresh cilantro leaves1 shallot, peeled1 tablespoon capers, drained1-1/2 teaspoons chopped seeded jalapeno pepper1 garlic clove, peeled and halved1/4 teaspoon pepper
Preparation
In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable 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.
