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Caribbean Grilled Snapper with Garlic Aioli Recipe

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4 from 6 reviews

Discover the vibrant flavors of the Caribbean with this delicious Caribbean Grilled Snapper recipe. Whole fresh snapper is marinated in a zesty blend of garlic, scotch bonnet pepper, lime juice, and herbs, then grilled to perfection for a moist, flavorful fish. Served alongside a creamy homemade garlic aioli, this dish is perfect for summer cookouts or a special dinner that transports you to the islands in just 40 minutes.

Ingredients

For the Snapper and Marinade:

  • 1 whole fresh snapper, about 2 pounds, 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 (from 1 lime) for stuffing and 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)

For Garnish:

  • Sprigs fresh parsley
  • 2 scallions, chopped
  • Lime wedges

Instructions

  1. Prepare the Snapper: Ensure your snapper is cleaned by the fishmonger, or do it yourself by scaling, gutting, and trimming the fins. Cut the fish's tail into a V-shape for presentation. Place the fish in a shallow baking pan and set aside.
  2. Make the Marinade Paste: On a cutting board, mound the minced garlic, scotch bonnet pepper, and kosher salt. With the side of a chef's knife, crush and grind them into a paste. Transfer the paste to a small bowl and stir in black pepper, chopped scallions, sliced shallots, fresh lime juice, and olive oil. Mix well and set aside.
  3. Marinate the Fish: Stuff the cavity of the snapper with fresh thyme sprigs, sliced onions, and a few squeezed lime wedges. Pour the marinade evenly over and inside the fish. Cover the bowl or pan with plastic wrap and refrigerate for 1 hour to let the flavors penetrate.
  4. Prepare the Garlic Aioli: In a small bowl, whisk together egg yolk, Dijon mustard, and minced garlic. Slowly drizzle oil into the mixture about 1 tablespoon at a time, whisking constantly and consistently in one direction, until an emulsified thick mayonnaise forms. Add lime juice and whisk again. Adjust salt or lime juice to taste. Cover and refrigerate until ready to serve.
  5. Preheat the Grill: Set up your grill for direct heat and heat to approximately 450°F (232°C). Spray a fish basket with vegetable spray to prevent sticking.
  6. Grill the Snapper: Place the marinated snapper into the fish basket without removing the herbs or stuffed lime and onion. Secure the basket and set on the hot grill. Cook for 10-12 minutes per side until the fish is cooked through but still moist.
  7. Serve: Transfer the grilled snapper onto a serving platter. Sprinkle with chopped scallions and fresh parsley. Serve with lime wedges and the garlic aioli on the side for dipping.

Notes

  • For best results, use a fresh whole snapper that is properly cleaned and scaled by your fishmonger.
  • The scotch bonnet pepper adds significant heat—adjust the amount based on your spice tolerance or substitute with habanero pepper for a slightly different flavor.
  • When making aioli, add oil very slowly to ensure proper emulsification and avoid breaking the sauce.
  • If you don’t have a fish basket, grilling the fish on a well-oiled grill grate carefully can work but be cautious when flipping.
  • Leftover grilled snapper is great for salads or fish tacos the next day.

Find it online: https://recipefeastful.com/caribbean-grilled-snapper-with-garlic-aioli-recipe/