Name: Caribbean Grilled Yellowtail Snapper with Garlic Aioli Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Caribbean
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); Fresh lime for serving; 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 another neutral-tasting oil (do not use olive oil); 1 lime, cut into wedges; Sprigs fresh parsley; 2 scallions, chopped

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Introduction

Caribbean Grilled Yellowtail Snapper is a vibrant and flavorful dish that combines fresh herbs, spicy peppers, and zesty lime. This whole grilled snapper is perfect for outdoor cooking and pairs beautifully with a creamy garlic aioli. It’s a delicious way to bring a taste of the tropics to your table.

A whole cooked fish with bright pink and light gray skin rests on a white plate with a textured edge. The fish is garnished with small chopped green onions and bits of garlic or seasoning scattered on top. Around the fish there are fresh green parsley leaves placed on the plate. To the top left of the fish, there are lime wedges stacked together, showing their bright green and juicy interiors. In the background to the upper right, there is a white bowl with a pink band near the bottom filled with a light yellow sauce. The plating sits on a white marbled surface with a yellow and white cloth visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

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)
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
Sprigs fresh parsley
2 scallions, chopped

Instructions

Step 1: Have your fishmonger clean the snapper by scaling, gutting, and trimming the fins. Alternatively, use kitchen shears to remove the fins and cut the tail into a V-shape for presentation. Place the fish in a shallow baking pan and set aside.
Step 2: 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 into a paste. Transfer to a bowl, then add black pepper, scallions, shallots, lime juice, and olive oil. Stir to combine and set aside.
Step 3: Stuff the fish cavity with thyme sprigs, sliced onions, and some lime wedges (already squeezed for juice). Pour the marinade over and inside the fish. Cover with plastic wrap and refrigerate for 1 hour.
Step 4: To make the garlic aioli, whisk together egg yolk, Dijon mustard, and garlic in a small bowl. Slowly drizzle in the vegetable oil about 1 tablespoon at a time, whisking constantly in one direction until thickened and emulsified. Stir in lime juice, then season to taste. Cover and refrigerate.
Step 5: Preheat a grill to 450°F (230°C) for direct heat grilling. Spray a fish basket with vegetable spray. Place the whole fish inside the basket without removing vegetables or herbs. Secure the basket and place it on the grill.
Step 6: Grill the snapper for 10-12 minutes per side, depending on size, until the fish is fully cooked but still moist.
Step 7: Transfer the grilled snapper to a serving platter. Sprinkle with chopped scallions, fresh parsley, and lime wedges. Serve alongside the garlic aioli.

Tips & Variations

For less heat, reduce the amount of scotch bonnet or substitute with a milder pepper.
If you don’t have a fish basket, use a sturdy grill grate and carefully flip the fish using a large spatula.
Try adding finely chopped cilantro to the marinade for a fresh herby note.
Use fresh lime juice rather than bottled for brighter, more vibrant flavor.

Storage

Store leftover grilled snapper in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. The garlic aioli is best kept refrigerated and used within 1-2 days to maintain freshness and safety.

How to Serve

A whole grilled fish with reddish-pink and gray scales lies on a large white oval plate, sprinkled with chopped green onions and small bits of garlic on top. The fish rests on a bed of fresh green parsley leaves arranged around it. To the right of the fish, three bright green lime halves are set next to a small white bowl filled with creamy yellow sauce, garnished with tiny green herbs, with a silver spoon in it. The plate is placed on a white marbled texture surface with a blue cloth partially visible at the left edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, this recipe works well with other whole firm white fish such as red snapper, sea bass, or branzino. Adjust cooking time as needed based on fish size.

Is it safe to use raw egg in the aioli?

The aioli uses raw egg yolk, so ensure you use fresh, high-quality eggs from a trusted source. Alternatively, you can use pasteurized egg yolks for added safety.