Buccaneer Snapper

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds snapper with skin intact
 * ½ teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ⅓ cup extra virgin olive oil
 * ¼ cup fresh lime juice
 * 2 thyme sprigs
 * ⅛ teaspoon dry mustard

Sauce

 * 2 medium onions finely chopped
 * 2 shallots finely chopped
 * ½ medium red bell pepper seeded and diced
 * 1 medium tomato peeled seeded and chopped
 * ⅔ cup fresh lime juice
 * 3 tablespoons olive oil
 * ⅛ teaspoon cayenne pepper
 * ¼ teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Season fish with salt and pepper then place in a large dish.
 * 2) Combine oil, lime juice, thyme and dry mustard then pour over the fish.
 * 3) Cover and refrigerate for 1 hour turning once.
 * 4) Prepare a charcoal grill.
 * 5) When the coals burn with a dusty glow lightly oil the grill.
 * 6) Arrange the fillets skin side down on the grill and cook for 3 minutes.
 * 7) Turn and cook for 3 minutes on the second side.
 * 8) Serve with sauce.

Sauce

 * 1) To make sauce combine all ingredients and allow to sit at least 15 minutes to blend flavors.