Description
This Caribbean Grilled Snapper with Garlic Aioli is a vibrant and flavorful dish perfect for a summer barbecue or a special family dinner. Marinated in a zesty blend of garlic, scotch bonnet pepper, lime juice, and fresh herbs, the snapper is grilled to perfection, delivering moist, flaky fish with a slight smoky char. Paired with a creamy, tangy garlic aioli, this recipe offers a harmonious balance of heat, acidity, and richness that captures the essence of Caribbean cuisine.
Ingredients
Scale
For the Snapper and Marinade
- 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)
For the Garlic Aioli
- 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)
To Garnish
- Sprigs fresh parsley
- 2 scallions (chopped)
- Lime wedges
Instructions
- Prepare the Snapper: Have your fishmonger clean the snapper by scaling, gutting, and trimming the fins, or do it yourself and cut the tail into a V-shape for presentation. Place the cleaned fish in a shallow baking pan.
- Make the Marinade: Mound the minced garlic, scotch bonnet pepper, and kosher salt on a cutting board and crush into a paste with the side of a chef’s knife. Transfer to a bowl and add black pepper, chopped scallions, sliced shallots, lime juice, and olive oil. Stir the mixture to combine.
- Marinate the Fish: Fill the fish cavity with fresh thyme sprigs, sliced onions, and some squeezed lime wedges. Pour the marinade over and into the fish. Cover with plastic wrap and refrigerate for one hour to allow flavors to infuse.
- Prepare the Garlic Aioli: In a small bowl, whisk together egg yolk, Dijon mustard, and minced garlic. Slowly drizzle in the vegetable oil about a tablespoon at a time while whisking steadily to emulsify and thicken the mixture. Once all oil is incorporated and the mixture is thick like mayonnaise, whisk in lime juice and adjust seasoning as needed. Cover and refrigerate until ready to use.
- Preheat the Grill: Heat your grill to direct high heat, about 450°F (232°C). Lightly spray a fish basket with vegetable spray.
- Grill the Snapper: Place the marinated whole snapper into the prepared fish basket, securing it firmly. Grill the fish for 10 to 12 minutes on each side until cooked through but still moist and flaky.
- Serve: Transfer the grilled snapper to a serving platter. Garnish with chopped scallions, fresh parsley, and lime wedges. Serve alongside the garlic aioli for dipping.
Notes
- Use fresh, whole snapper for best flavor and texture.
- Adjust the amount of scotch bonnet pepper based on your heat preference.
- Do not substitute olive oil in the aioli to avoid bitterness; use a neutral oil instead.
- Ensure you whisk the oil into the egg yolk slowly to create a stable emulsion for the aioli.
- If you do not have a fish basket, carefully grill the fish directly on the grill grates using a well-oiled grill to prevent sticking.
- This recipe works well with other whole fish like red snapper or sea bass.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Caribbean
Keywords: Caribbean grilled snapper, garlic aioli, grilled fish recipe, scotch bonnet pepper, whole snapper marinade, summer grilling, seafood dishes
