Caribbean Grilled Snapper with Garlic Aioli
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
40 mins
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Servings
4
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Calories
162 kcal
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Course
Main Course
Caribbean Grilled Snapper with Garlic Aioli
Description
The recipe begins by preparing a whole snapper that has been scaled, gutted, and cleaned. A marinade is made by grinding minced garlic, scotch bonnet pepper, and kosher salt into a paste, then mixing it with black pepper, chopped scallions, shallots, lime juice, and olive oil. The fish’s cavity is stuffed with fresh thyme sprigs, thinly sliced onions, and lime wedges before being coated inside and out with the marinade. It rests refrigerated for an hour to absorb flavors.
Alongside the fish, a garlic aioli is prepared by whisking egg yolk with Dijon mustard and minced garlic, then slowly emulsifying it with lime juice and a neutral oil until thick and creamy. The aioli offers a tangy, garlicky complement to the grilled snapper's slightly smoky and citrus-forward flavors.
This dish is served garnished with fresh lime wedges, parsley sprigs, and chopped scallions, enhancing the vibrant, fresh profile. Its balanced combination of spicy, citrusy, and herbal notes makes it a well-rounded seafood entree suited for outdoor grilling occasions or special dinners.
Ingredients
- 1 pound snapper scaled, gutted, cleaned, fresh, whole
- 2 large garlic minced, cloves
- ½ scotch bonnet pepper finely minced, or habanero pepper
- 1 teaspoon kosher salt
- 4 scallions chopped
- 1 shallot thinly sliced
- ½ teaspoon black pepper
- ½ cup lime juice fresh
- 2 tablespoons olive oil
- 6 prigs thyme fresh
- 1 small onion thinly sliced (about 1/2 cup)
- lime for serving, fresh
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 parsley fresh
- 2 scallions chopped
Instructions
PREPARE THE SNAPPER:
- 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.
- 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.
- 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:
- 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:
- 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.
- 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.
- Transfer the fish to a serving platter and sprinkle with chopped scallions, fresh parsley and lime wedges. Serve with garlic aioli.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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