Grilled Red Snapper with Grapefruit-Thyme Mojo

• 4 skinless red snapper fillets, 8 ounces each
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Grapefruit-Thyme Mojo, recipe follows
• 1 grapefruit, sliced, for garnish

1. Heat your grill to high.
2. Brush the fish with oil and season both sides of the fish with the salt and pepper.
3. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred.
4. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness.
5. Remove the fish from the grill and let rest 5 minutes.
6. Drizzle mojo over snapper and serve with grapefruit slices on the side.
7. 1/4 cup olive oil
8. 8 cloves roasted garlic
9. 1 grapefruit, juiced
10. 1/4 cup fresh orange juice
11. 2 teaspoons grated grapefruit zest
12. 1 teaspoon honey
13. 2 serrano chiles, coarsely chopped
14. 1 tablespoon chopped fresh thyme leaves
15. 1/4 teaspoon kosher salt
16. Combine all of the ingredients in a blender and blend until smooth.

red snapper, canola oil, kosher salt, freshly ground black pepper, thyme

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-red-snapper-with-grapefruit-thyme-mojo-recipe.html (may not work)