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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