Buccaneer Fish

Course : Fish
Serves: 4
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2 pounds fish fillets -- * see note 1
1/4 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1/3 cup olive oil
1/4 cup fresh lime juice
2 bunch thyme sprigs (or 1/2 teaspoon dried thyme)
1/8 teaspoon dry mustard
1 recipe sauce ti-malice -- * see note 2

Preparation / Directions:

* 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

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