Name: Grilled Snapper with French West Indian Caper Sauce
Yield: Serves 4
Cuisine: Guadeloupe
Ingredients: Salt and freshly ground black pepper; 1 tablespoon red wine vinegar; ½ cup extra-virgin olive oil, plus 2 tablespoons for brushing; ½ Scotch bonnet chile, seeded and minced; 2 tablespoons fresh lime juice; 2 tablespoons drained capers; 1 shallot, minced; 2 tablespoons minced fresh flat-leaf parsley; ½ cup fresh lime juice; 1 clove garlic, minced; 1 to 2 Scotch bonnet chiles, seeded and chopped (for a hotter fish, leave the seeds in); 1 teaspoon freshly ground black pepper; 2 teaspoons salt; 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme; 4 whole small snappers (each about 1 pound), cleaned and trimmed of fins, heads and tails left on; 3 cloves garlic, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s how fish is served at the open-air cook stalls lining the beaches of Guadeloupe. The marinade features the four essential flavors of the French Antilles: lime juice, Scotch bonnet chiles, garlic, and fresh thyme. Pair them with a caper sauce invigorated with more Scotch bonnet and you get an electrifying dish your taste buds won’t soon forget. This recipe calls for snappers, but any whole fish would work. (For that matter, you could use fish steaks