Grilled Tex-Mex Snapper Fillets
Recipe
- 1 ½ pounds snapper fillets
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon dried basil
- 2 tablespoons butter, melted
Preheat the grill to medium-high.
Prepare Sour Cream-Lime Sauce and chill.
In a small bowl, combine chili powder, garlic powder, onion powder, basil and salt.
Brush the top of fillets with butter. Rub chili mixture on top. Place on well-oiled grill, flesh side down. Cook about 4 to 5 minutes. Turn and repeat. Serve with sour cream-lime sauce.
Sour Cream-Lime Sauce
- 1 cup sour cream
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ½ teaspoon lime zest
In a small bowl, combine sour cream, lime juice, salt and zest.
Contributed by Joyce Taylor MM2
