Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fish fillets -- * see note 1
                        salt
                        black pepper -- freshly ground
     1/3  cup           olive oil
     1/4  cup           fresh lime juice
   2                    thyme sprigs
                        (or 1/2 teaspoon dried thyme)
     1/8  teaspoon      dry mustard
   1                    sauce ti-malice -- * see note 2

Preparation:

* Notes 1: Snapper, grouper or other firm white fish fillets, with skin intact. 2: [Editor] The "Sauce Ti-Malice" recipe is included in the "Sauces" recipe 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. Recipe Source: COOKING CARIBE by Christopher Idone with Helen McEachrane