Buccaneer Fish Recipe - Cooking Index
Buccaneer Fish Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Fish fillets - * see note 1 |
| Salt | ||
| Black pepper, freshly ground | ||
| 1/3 cup | 78ml | Olive oil |
| 1/4 cup | 59ml | Fresh lime juice |
| 2 | Thyme sprigs | |
| (or 1/2 teaspoon dried thyme) | ||
| 1/8 teaspoon | 0.6ml | Dry mustard |
| 1 | Sauce Ti-Malice - * see note 2 |
* Note 1: Snapper, grouper or other firm white fish fillets, with skin intact.
* Note 2: See the "Sauce Ti-Malice" recipe which is included in this collection.
Season the fish fillets with salt and pepper. Place in a large dish. Combine the oil, lime juice, thyme, and dry mustard; 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 2 to 3 minutes. Turn and cook for 2 to 3 minutes on the second side, or until just cooked through. Serve with Sauce Ti-Malice. This recipe provides 4 servings.
Source:
COOKING CARIBE by Christopher Idone with Helen McEachrane (c) 1992 - Clarkson N. Potter, New York - 160 pages - $25.00 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest
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