Grilled Red Snapper with Relish Recipe

In a shallow pan that can hold the fillets in a single layer, combine the lime juice, olive oil and garlic, Mix well. Add the fillets, cover and refrigerate for 1-1 1/2 hours, turning once or twice.

Remove the fillets from the lime juice mixture and discard the mixture. Dry the snaper with paper towels, then grill over medium fire for 5 minutes per side. To check for doneness, cut into one fillet to make sure it is opaque all the way through.

Serve at once with Vera Cruz relish.

VERA CRUZ RELISH

2 medium tomatoes cored and diced medium

1 greem pepper halved, seeded and diced small

1/4 c chopped scallion, green and white parts

2 T minced fresh chile of your choice

1 T minced garlic

1/3 c olive oil

1/4 c chopped fresh oregano

Combine all ingredients in medium bowl and mix well.