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Caribbean Grilled Yellowtail Snapper

Savor the Flavors of Caribbean Grilled Yellowtail Snapper

This Caribbean Grilled Yellowtail Snapper with Garlic Aioli captures the island essence in an easy, healthy, and delicious meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Marination Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 whole Fresh Yellowtail Snapper Substitute with other firm white fish if desired.
  • 4 cloves Garlic Minced for marinade.
  • 1 piece Scotch Bonnet or Habanero Pepper Adjust based on spice preference.
  • 2 teaspoons Kosher Salt Can substitute with sea salt or table salt.
  • 2 stalks Scallions Sliced.
  • 1 medium Shallot Finely sliced.
  • 1 teaspoon Black Pepper Can use white pepper for milder taste.
  • 3 tablespoons Fresh Lime Juice Can substitute with lemon juice.
  • 2 tablespoons Olive Oil Consider using a neutral oil for the aioli.
  • 2 stalks Fresh Thyme Can substitute with dried thyme.
  • 1 small Onion Stuff inside the fish for added flavor.
For the Garlic Aioli
  • 1 large Egg Yolk For vegan option, use aquafaba.
  • 1 teaspoon Dijon Mustard Yellow mustard can be used as an alternative.
  • 1 cup Vegetable Oil Neutral oil is recommended.

Equipment

  • grill
  • Mixing Bowl
  • mortar and pestle
  • fish basket
  • baking pan

Method
 

Directions
  1. Prepare the Snapper: Ensure your fresh whole snapper is cleaned and scaled, or ask your fishmonger for help. Lay the snapper flat in a baking pan.
  2. Make Marinade: In a mortar and pestle, combine minced garlic, chopped scotch bonnet pepper, and kosher salt. Grind into a paste, then mix in olive oil, lime juice, thyme, shallots, and black pepper.
  3. Marinate Fish: Stuff the cavity of the snapper with fresh thyme, onion slices, and lime wedges. Pour the marinade over the fish, cover with plastic wrap, and refrigerate for at least 1 hour.
  4. Prepare Aioli: In a mixing bowl, whisk together egg yolk, Dijon mustard, and minced garlic. Gradually drizzle in vegetable oil while whisking until emulsified. Add lime juice and stir until combined.
  5. Preheat Grill: Set your grill to direct heat at 450°F (232°C). Prepare your tools, using a fish basket for easier management.
  6. Grill Snapper: Place the marinated snapper in the fish basket and grill for 10–12 minutes on each side, checking for doneness.
  7. Serve: Transfer the grilled snapper to a serving platter and garnish with scallions, parsley, and lime wedges. Serve with garlic aioli.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 5gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

To store leftovers, refrigerate in an airtight container for up to 2 days or freeze for up to 3 months. Homemade aioli lasts for 1 week in the fridge.

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