Grilled Snapper with Caper Sauce

Grilled Snapper with Caper Sauce


1/3 cup lime juice
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)
SAUCE:
3 tablespoons lime juice
3 tablespoons Crisco Extra Virgin 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 resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill fillets, covered, over medium 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.