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

1. Combine the oil and thyme in a small saucepan and heat over moderate heat until it begins to sizzle.

2. Remove from heat and allow it to cool to room temperature.

3. Arrange the snapper fillets in one layer in a baking dish, brush the thyme/oil over them.

4. Place in the refrigerate and marinate overnight.

5. Season the snapper with salt and cayenne pepper and grill, skin-side down, on an oiled rack for about 3 minutes.

6. Turn, grill for an additional 1-2 minutes, it should flake easily.

7. To serve:

8. Transfer to serving dish, scatter a few more thyme leaves on top and serve.

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