Caribbean Grilled Snapper with Garlic Aioli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Preheat and Prepare Grill: Heat your grill to direct heat approximately 450°F. Spray a fish basket with vegetable spray to prevent sticking.
- 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.
- 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
