Caribbean Grilled Snapper with Garlic Aioli Recipe

Introduction

Caribbean Grilled Snapper with Garlic Aioli is a vibrant and flavorful dish that brings the tropical flavors of the islands to your grill. The fish is marinated with fresh herbs, lime, and a spicy pepper, then paired with a creamy, tangy garlic aioli for a perfect complement. It’s a fresh and impressive meal ideal for warm evenings.

Ingredients

• 1 whole snapper, 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, for serving
• 1 large egg yolk
• 2 cloves garlic, finely minced
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt (for aioli)
• 2 tablespoons lime juice (for aioli)
• 1 cup vegetable or neutral tasting oil (do not use olive oil for aioli)
• Sprigs fresh parsley
• 2 scallions, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the snapper: Have your fishmonger clean the snapper by scaling, gutting, and trimming the fins, or do this yourself. 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: On a cutting board, mound the minced garlic, scotch bonnet pepper, and kosher salt. Using the side of a chef’s knife, press and grind these ingredients into a paste. Transfer the paste to a small bowl and stir in black pepper, chopped scallions, sliced shallots, lime juice, and olive oil. Set the marinade aside.
3. Marinate the fish: Stuff the cavity of the fish with fresh thyme sprigs, sliced onion, and a few squeezed lime wedges. Pour the prepared marinade over and inside the fish. Cover with plastic wrap and refrigerate for one hour to let the flavors infuse.
4. Make the garlic aioli: In a small bowl, whisk together the egg yolk, Dijon mustard, and finely minced garlic. Slowly drizzle the vegetable oil into the mixture about one tablespoon at a time, whisking constantly in the same direction until the mixture emulsifies and thickens into a mayonnaise. Stir in lime juice, taste, and adjust seasoning with salt if needed. Cover and refrigerate until ready to serve.
5. Grill the snapper: Preheat your grill to direct heat at about 450°F (230°C). Spray a fish basket lightly with vegetable oil spray. Place the whole fish into the basket, keeping the herbs and vegetables inside the cavity. Secure the basket and place it on the hot grill.
6. Cook the fish: Grill for 10-12 minutes on each side depending on fish size, until cooked through but still moist. Avoid overcooking to maintain the fish’s juicy texture.
7. Serve: Transfer the grilled snapper to a serving platter. Sprinkle with chopped scallions, fresh parsley, and serve with lime wedges. Accompany the fish with garlic aioli for dipping.

Tips & Variations

• For less heat, reduce the amount of scotch bonnet pepper or substitute it with a milder chili.
• Use fresh lime juice to brighten the marinade and aioli—bottled lime juice won’t give the same fresh flavor.
• If you don’t have a fish basket, grill the fish on foil or a well-oiled grill grate to prevent sticking.
• Try adding some grated ginger to the marinade for an extra layer of Caribbean flavor.
• Use a handheld blender to make the aioli quicker and ensure a smooth consistency.

Storage

Store leftover grilled snapper in an airtight container in the refrigerator for up to 2 days. Keep the garlic aioli refrigerated separately and use within 2 days. Reheat the fish gently in a low oven or enjoy cold. The aioli is best served fresh and should not be frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, this marinade and grilling method works well with other firm white fish like red snapper, sea bass, or even trout.

Is it safe to eat aioli made with raw egg yolk?

When using raw egg yolk, make sure to use fresh, pasteurized eggs to reduce the risk of foodborne illness. Alternatively, you can use store-bought mayonnaise or vegan mayo as a shortcut.

Caribbean Grilled Snapper with Garlic Aioli Recipe

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★★★★★

4.5 from 86 reviews

Experience the vibrant flavors of the Caribbean with this beautifully grilled whole snapper, marinated in a zesty garlic, lime, and scotch bonnet pepper mixture, and perfectly complemented by a creamy homemade garlic aioli. This recipe offers a mild heat and bright citrus notes, making it an irresistible and impressive meal for seafood lovers.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Grilling
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

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 (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)

Garnish

• Sprigs fresh parsley
• 2 scallions, chopped
• Additional lime wedges

Instructions

1. Prepare the Snapper: Ensure your snapper is fully cleaned, scaled, gutted, and fins trimmed; optionally cut the tail into a V-shape for presentation. Place the fish in a shallow pan ready for marinating.
2. Make the Marinade Paste: On a cutting board, mound the minced garlic, scotch bonnet pepper, and kosher salt. Using the side of a chef’s knife, crush and grind these ingredients into a paste. Transfer to a bowl and add black pepper, scallions, shallots, lime juice, and olive oil. Stir well to combine.
3. Marinate the Fish: Stuff the fish cavity with fresh thyme sprigs, sliced onions, and some lime wedges that have been squeezed for juice. Pour the marinade all over the fish and inside the cavity. Cover the fish with plastic wrap and refrigerate for 1 hour to absorb flavors.
4. Make the Garlic Aioli: In a small bowl, whisk together egg yolk, Dijon mustard, and minced garlic. Slowly drizzle in the vegetable oil, about 1 tablespoon at a time, whisking constantly in the same direction to emulsify and create a thick mayonnaise. Once all oil is incorporated, whisk in lime juice, and season to taste with salt. Cover and refrigerate until serving.
5. Preheat and Prepare Grill: Heat your grill to direct heat approximately 450°F. Spray a fish basket with vegetable spray to prevent sticking.
6. Grill the Snapper: Place the marinated whole fish into the prepared fish basket without removing herbs and vegetables inside. Secure the basket and set it over direct heat on the grill. Grill for 10-12 minutes on each side, depending on size, until the fish is cooked through but remains moist and flaky.
7. Serve: Carefully transfer the grilled snapper to a serving platter. Sprinkle with chopped scallions and fresh parsley. Serve with lime wedges and the homemade garlic aioli on the side for dipping.

Notes

• For best results, use a fresh whole snapper from your fishmonger, cleaned and prepared as described.
• If you prefer less heat, reduce or omit the scotch bonnet pepper.
• The garlic aioli must be emulsified slowly; adding oil too quickly may cause it to separate.
• Use a fish basket to hold the whole fish on the grill securely and prevent it from falling apart.
• Make sure your grill is well-heated before placing the fish to get a nice char and prevent sticking.
• Do not use olive oil for the aioli as it can become bitter; opt for a neutral oil like vegetable or grapeseed.
• Leftover aioli can be stored in the refrigerator for up to 2 days.
• Ensure the fish is cooked to an internal temperature of about 145°F for safety.

Keywords: Caribbean grilled snapper, whole fish recipe, garlic aioli, seafood grilling, lime marinade, spicy snapper, summer grill recipes