Categories: fish, herbs, main course, red snapper
Ingredients
- 2 Tablespoons vegetable oil
- 4 sprigs fresh thyme
- 4 red snapper fillets (about 6 oz. each)
Directions
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Combine the oil and thyme in a small saucepan and heat over moderate heat until it begins to sizzle.
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Remove from heat and allow it to cool to room temperature.
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Arrange the snapper fillets in one layer in a baking dish, brush the thyme/oil over them.
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Place in the refrigerate and marinate overnight.
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Season the snapper with salt and cayenne pepper and grill, skin-side down, on an oiled rack for about 3 minutes.
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Turn, grill for an additional 1-2 minutes, it should flake easily.
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To serve:
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Transfer to serving dish, scatter a few more thyme leaves on top and serve.