1/4 cup fresh lime juice
1 tsp. fresh or 1/4 tsp. dried thyme
1 tsp. black pepper
3 garlic cloves, chopped
1 to 2 Scotch bonnet or habanero peppers, minced
4 (6-ounce) red snapper or other firm white fish fillets
2 T. chopped fresh cilantro
2 T. fresh lime juice
2 T. water
2 T. extra-virgin olive oil
1 T. capers
1 T. red wine vinegar
1-1/2 tsp. minced Scotch bonnet or habanero pepper
1/4 tsp. freshly ground black pepper
1 garlic clove, chopped
1 large shallot, chopped
Cooking spray

To prepare marinade, place first 5 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally. Prepare grill. To prepare caper sauce, place cilantro and next 9 ingredients (cilantro through shallot) in a blender or food processor; process until smooth. Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.