Caribbean Grilled Snapper with Garlic Aioli

User Reviews

4.4

93 reviews
Good
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Additional Time

    1 hr

  • Total Time

    40 mins

  • Servings

    4

  • Calories

    162 kcal

  • Course

    Main Course

  • Cuisine

    French, Caribbean

Caribbean Grilled Snapper with Garlic Aioli

Flavor FULL! This snapper is no wall-flower! With a pungent pop of garlic, lime and habanero pepper the marinade imparts a tongue-tingling heat.  Paired with a spoonful of garlicky lime aioli, it's a perfect yin-yan!

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Ingredients

Servings
  • 1 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 prigs fresh thyme
  • 1 small onion thinly sliced (about 1/2 cup)
  • fresh lime for serving

FOR 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:

  • 1 lime cut into wedges
  • prigs fresh parsley
  • 2 scallions chopped
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Instructions

PREPARE THE SNAPPER:

  1. Have your fish monger clean (scale, gut and trim the fins of the fish -- or use a pair of kitchen sheers to remove the fins yourself - cut the fish's tail into a V-shape for a nice presentation).  Place the fish in a shallow baking pan and set aside.
  2. Mound the minced garlic, scotch bonnet pepper and kosher salt together on a cutting board.  Use the side of a chef's knife to flatten and grind the garlic, pepper and salt into a paste. Transfer to a small bowl and add the black pepper, scallions, shallots, lime juice and olive oil.  Stir to combine and set aside.
  3. Fill the cavity of the fish with thyme sprigs, sliced onions and a few of the limes wedges that have already been squeezed for the juice. Pour the marinade into and over the fish and cover with plastic wrap. Refrigerate for one hour so the flavors can penetrate the fish.

MAKE THE GARLIC AIOLI:

  1. In a small bowl, combine the egg yolk, dijon mustard, and garlic. Whisk to combine. About 1 tablespoon at a time, drizzle oil into the egg yolk mixture and whisk (in the same direction) until the oil is emulsified into the egg yolk.  Continue very slowly drizzling the oil into the egg yolk, whisking constantly until all of the oil has been incorporated into the egg yolks and forms a very thick mayonnaise.  Add lime juice and whisk to combine.  Taste for seasonings and adjust according to your tastes. Cover and refrigerate.

GRILL THE SNAPPER:

  1. Set up your grill for direct heat grilling. Heat the grill to about 450°. Spray a fish basket with vegetable spray. Transfer the whole fish to the fish basket (no need to remove the vegetable and herbs). Secure the fish basket and set on the hot grill.  
  2. Grill the fish for about 10-12 minutes on each side, depending on the size of your fish. Until the fish is cooked through, but still moist.
  3. Transfer the fish to a serving platter and sprinkle with chopped scallions, fresh parsley and lime wedges.  Serve with garlic aioli.

Nutrition Information

Show Details
Calories 162kcal (8%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 46mg (15%) Sodium 894mg (37%) Potassium 157mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 325IU (7%) Vitamin C 26.5mg (29%) Calcium 44mg (4%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 162 kcal

% Daily Value*

Calories 162kcal 8%
Carbohydrates 10g 3%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 46mg 15%
Sodium 894mg 37%
Potassium 157mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 325IU 7%
Vitamin C 26.5mg 29%
Calcium 44mg 4%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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