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Grilled Yellowtail Snapper Fillets w/ Red Chile Butter

Monday, 26 May 2008

Description

Okay, we confess we invented this recipe while in Belize. It is a variation on \"piri-piri,\" an African dish which utilizes grilled shrimp with pepper butter. We could not find any ground red chile in the local Belizean markets, but since we never travel without it, we had it available to use with all the fresh fish we caught. Adding coconut husks to the charcoal fire imparts an exotic, tropical flavor.
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Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Seafood
Cooking Method
Grill
Heat Level
1
Chile
New Mexico Green
Meal/Course
Brunch
Lunch
Main Course
Serves
4-6
  • 1/4 cup butter or margarine 2 tablespoons ground red chile 1 1/2 to 2 pounds fresh yellowtail or red snapper fillets Fresh lime wedges

Methods/steps

  1. In a pan, melt the butter and add the ground red chile to it. Marinate the fish in this mixture while the coals are getting hot. Grill the fish, basting frequently with the chile butter, until done, about 10 minutes. Serve with lime wedges. 

 

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