Name: Caribbean Grilled Snapper with Garlic Aioli Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Caribbean
Ingredients: 1 2-pound fresh whole snapper (scaled, gutted, cleaned); 2 large cloves garlic (minced); ½ scotch bonnet or habanero pepper (finely minced); 1 teaspoon kosher salt; 4 scallions (chopped); 1 shallot (thinly sliced); ½ teaspoon black pepper; ½ cup fresh lime juice; 2 tablespoons olive oil; 6 sprigs fresh thyme; 1 small onion (thinly sliced, about ½ cup); Fresh lime wedges (for serving); 1 large egg yolk; 2 cloves garlic (finely minced); 1 teaspoon Dijon mustard; ½ teaspoon kosher salt; 2 tablespoons lime juice; 1 cup vegetable oil (or other neutral tasting oil, do not use olive oil); Sprigs fresh parsley; 2 scallions (chopped); Lime wedges

Ingredients

1 2-pound fresh whole snapper (scaled, gutted, cleaned)

2 large cloves garlic (minced)

½ scotch bonnet or habanero pepper (finely minced)

1 teaspoon kosher salt

4 scallions (chopped)

1 shallot (thinly sliced)

½ teaspoon black pepper

½ cup fresh lime juice

2 tablespoons olive oil

6 sprigs fresh thyme

1 small onion (thinly sliced, about ½ cup)

Fresh lime (for serving)

1 large egg yolk

2 cloves garlic (finely minced)

1 teaspoon Dijon mustard

½ teaspoon kosher salt

2 tablespoons lime juice

1 cup vegetable oil (or other neutral-tasting oil, do not use olive oil)

1 lime (cut into wedges)

Sprigs fresh parsley

2 scallions (chopped)

Instructions

Step 1: Have your fishmonger clean the snapper by scaling, gutting, and trimming the fins, or do this yourself using kitchen shears. Cut the fish’s tail into a V-shape for presentation. Place the fish in a shallow baking pan and set aside.

Step 2: On a cutting board, mound the minced garlic, scotch bonnet pepper, and kosher salt. Use the side of a chef’s knife to flatten and grind them into a paste. Transfer to a small bowl and stir in black pepper, chopped scallions, sliced shallots, lime juice, and olive oil. Set the marinade aside.

Step 3: Stuff the cavity of the fish with fresh thyme sprigs, sliced onion, and a few lime wedges. Pour the marinade over and into the fish. Cover with plastic wrap and refrigerate for one hour to allow flavors to develop.

Step 4: To make the garlic aioli, whisk together the egg yolk, Dijon mustard, and minced garlic in a small bowl. Slowly drizzle in the vegetable oil about one tablespoon at a time, whisking constantly in the same direction, until the mixture emulsifies into a thick mayonnaise. Stir in the lime juice and adjust seasoning to taste. Cover and refrigerate until ready to serve.

Step 5: Preheat your grill to direct heat of about 450°F (230°C). Spray a fish basket with vegetable spray, place the marinated snapper inside, and secure the basket.

Step 6: Grill the snapper for 10-12 minutes on each side, depending on size, until cooked through but still moist.

Step 7: Transfer the grilled fish to a serving platter. Sprinkle with chopped scallions, fresh parsley, and lime wedges. Serve immediately with the garlic aioli on the side.

Tips & Variations

If you prefer milder heat, reduce the amount of scotch bonnet pepper or substitute with a milder chili.

Using a fish basket helps keep the snapper intact and makes flipping easier on the grill.

For a smoky flavor, add a handful of soaked wood chips to your grill before cooking.

Swap fresh thyme with rosemary or oregano for a different herb note.

FAQs

Can I use fillets instead of a whole snapper?

Yes, snapper fillets can be used but grilling times will be shorter, about 4-6 minutes per side depending on thickness. Be careful not to overcook.

What if I don’t have a grill?

You can bake the marinated snapper in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the fish flakes easily with a fork. Broiling is another option, watching closely to prevent burning.