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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

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

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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