Description
A vibrant and flavorful Caribbean grilled snapper recipe enhanced with a creamy garlic aioli, perfect for summer gatherings.
Ingredients
- 1 2-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 sprigs fresh thyme
- 1 small onion (thinly sliced, about ½ cup)
- Lime wedges (for serving)
Instructions
- Begin by preparing the snapper. In a bowl, combine the minced garlic, scotch bonnet, salt, black pepper, lime juice, olive oil, and thyme. Mix well.
- Rub this marinade generously over the outside and inside of the snapper. Place the chopped scallions, sliced shallots, and onion into the cavity of the fish.
- Allow the fish to marinate in the refrigerator for at least an hour, letting the flavors penetrate deeply.
- Preheat your grill to medium-high heat. Place the marinated snapper directly on the grill grates or in a fish basket.
- Grill for about 6-8 minutes on each side, or until the fish flakes easily with a fork.
- Remove the snapper from the grill and let it rest for a few minutes before serving.
- Serve with fresh lime wedges for squeezing over the top.
Notes
Choose fresh snapper for the best flavor and consider marinating overnight for deeper taste. Serve with rice and peas or salad.
