Instructions: * Note 1: Snapper, grouper or other firm white fish fillets, with skin intact.

Season the fish fillets with salt and pepper. Place in a large dish. Combine the oil, lime juice, thyme, and dry mustard; pour over the fish. Cover and refrigerate for 1 hour, turning once.

Prepare a charcoal grill. When the coals burn with a dusty glow, lightly oil the grill. Arrange the fillets, skin side down, on the grill and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes on the second side, or until just cooked through. Serve with Sauce Ti-Malice.

This recipe provides 4 servings.

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