Caribbean Grilled Snapper with Garlic Aioli Recipe

Introduction

Experience vibrant Caribbean flavors with this delicious grilled snapper recipe, perfectly balanced by a zesty garlic aioli. The whole fish is marinated with fresh herbs and spices, then grilled to moist, flaky perfection. It’s an impressive yet simple dish ideal for summer cookouts or a special dinner.

Ingredients

• 1 whole snapper (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 (for serving)
• 1 large egg yolk
• 2 cloves garlic (finely minced)
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt (for aioli)
• 2 tablespoons lime juice (for aioli)
• 1 cup vegetable oil or other neutral oil (do not use olive oil for aioli)
• Sprigs fresh parsley (for garnish)
• 2 scallions (chopped, for garnish)

Instructions

1. Prepare the snapper: If your fishmonger hasn’t done so, scale, gut, and trim the fins of the snapper yourself. Cut the fish’s tail into a V-shape for an attractive presentation. Place the fish in a shallow baking pan and set aside.
2. Make the marinade: On a cutting board, mound the minced garlic, scotch bonnet pepper, and kosher salt. Use the side of a chef’s knife to crush and grind these ingredients into a paste. Transfer to a bowl and stir in black pepper, chopped scallions, sliced shallot, lime juice, and olive oil.
3. Marinate the fish: Stuff the snapper’s cavity with thyme sprigs, sliced onion, and some lime wedges. Pour the marinade over and inside the fish, then cover with plastic wrap. Refrigerate for 1 hour to allow flavors to seep in.
4. Make the garlic aioli: In a small bowl, whisk together the egg yolk, Dijon mustard, and minced garlic. Slowly drizzle the vegetable oil into the egg yolk mixture about 1 tablespoon at a time, whisking constantly in the same direction until the mixture thickens and emulsifies into a creamy mayonnaise. Stir in lime juice, then taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
5. Grill the snapper: Preheat your grill to about 450°F (232°C). Spray a fish basket with vegetable spray and place the whole fish inside (no need to remove herbs inside the cavity). Secure the basket and place it on the grill.
6. Cook the fish: Grill for about 10-12 minutes on each side, depending on thickness, until the fish is cooked through but remains moist.
7. Serve: Transfer the grilled snapper to a serving platter. Sprinkle with chopped scallions, fresh parsley, and lime wedges. Serve immediately alongside the garlic aioli.

Tips & Variations

• Adjust the heat level by using less scotch bonnet pepper or substituting with a milder chili.
• For easier grilling, use a fish basket or tightly wrap the fish in foil to prevent sticking and breaking apart.
• Fresh thyme can be swapped for other fresh herbs like cilantro or oregano for a different flavor twist.
• If you don’t have fresh lime juice, use lemon juice as a substitute in the marinade and aioli.

Storage

Store any leftover grilled snapper covered in the refrigerator for up to 2 days. Keep the garlic aioli in a separate airtight container and use within 1-2 days. Reheat the fish gently in a low oven or microwave, but it’s best enjoyed fresh. Leftover aioli should not be left at room temperature for long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fish instead of snapper?

Yes, you can substitute snapper with other firm, white fish like sea bass, redfish, or grouper. Just adjust cooking times based on thickness.

Is it safe to use raw egg yolk in the aioli?

Using raw egg yolk does carry a slight risk of salmonella. To reduce risk, use pasteurized eggs or prepare the aioli fresh and consume promptly. Alternatively, you can use store-bought mayonnaise mixed with garlic and lime juice as a safer option.