French West Indian Grilled Snapper With Caper Sauce

• Marinade:
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1 teaspoon fresh or 1/4 teaspoon dried thyme
• 1 teaspoon black pepper
• 3 garlic cloves, chopped
• 1 to 2 Scotch bonnet or habanero peppers, minced
• 4 (6-ounce) red snapper or other firm white fish fillets
• Caper sauce:
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons minced Scotch bonnet or habanero pepper
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, chopped
• 1 large shallot, chopped
• Cooking spray

1. To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
2. Prepare grill.
3. To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.
4. Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.
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marinade, lime juice, salt, thyme, black pepper, garlic, scotch, red snapper, caper, fresh cilantro, lime juice, water, extravirgin olive oil, capers, red wine vinegar, scotch bonnet, salt, freshly ground black pepper, garlic, shallot, cooking spray

Taken from www.myrecipes.com/recipe/french-west-indian-grilled-snapper-with-caper-sauce (may not work)