Makes 4 servings
Here, lime slices create a large bed to hold snapper, scrod, or sea bass fillets. Those limes are then chopped up and turned into a salsa with chiles, scallions, and a splash of rum. In this case, you do have to grease the grate with nonstick spray, since you’ll baste the fish with melted butter. (Milk solids in the butter can get between the lime slices, burn, and cause them to stick. Spraying the citrus rounds themselves may leave small, ungreased sections—which can be a problem. Also, lime slices are small by nature and a pain to spray one by one.) Serve the fish and salsa with rice and beans on the side.
Nonstick spray
4 tablespoons (½ stick) unsalted butter, melted
1 teaspoon dried thyme
½ teaspoon mild smoked paprika
½ teaspoon table salt
¼ teaspoon ground black pepper
5 large limes, thinly sliced
Four 6-ounce thick-fleshed white fish fillets, such as snapper, scrod, or sea bass
2 medium scallions, trimmed and thinly sliced
1 small fresh jalapeño, stemmed, seeded, and minced
1 tablespoon aged rum
1. Brush the grill grate clean, then generously coat it with nonstick spray. Prepare the grill for direct, medium-heat cooking.
2. Mix the butter, thyme, smoked paprika, salt, and pepper in a small bowl.
3. Set the lime slices on the prepared grate directly over the heat, creating a large bed for the fish. Place the fillets on this bed. Brush the butter mixture evenly over the fillets.
4. Cover and grill until the lime slices are charred and the fish is firm but opaque, 10 to 12 minutes.
5. Use a wide, metal spatula to transfer the fillets to serving plates or a serving platter.
6. Transfer the lime slices to a cutting board. Chop up enough of them (rind and all) to make 1 cup of fine bits. Mix these in a bowl with the scallions, jalapeño, and rum. Spoon over the fillets and serve.