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Caribbean Grilled Yellowtail Snapper with Garlic Aioli Recipe

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★★★★★

4.7 from 82 reviews

This Caribbean Grilled Yellowtail Snapper recipe features a whole fresh snapper marinated with a spicy and citrusy blend of garlic, scotch bonnet pepper, scallions, shallots, and thyme. The snapper is grilled to perfection, locking in moisture and flavor, then served with a tangy homemade garlic aioli and fresh lime wedges for a vibrant and authentic Caribbean experience.

Ingredients

Scale

For the Snapper:

  • 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 the 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 another neutral-tasting oil (do not use olive oil)

For Garnish:

  • 1 lime, cut into wedges
  • Sprigs fresh parsley
  • 2 scallions, chopped

Instructions

  1. Prepare the Snapper: Have your fishmonger clean the fish by scaling, gutting, and trimming the fins; optionally, cut the fish’s tail into a V-shape for presentation. Place the whole fish in a shallow baking pan and set aside.
  2. Make the Marinade Paste: 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 small bowl and stir in black pepper, chopped scallions, sliced shallots, fresh lime juice, and olive oil. Set this marinade aside.
  3. Marinate the Fish: Fill the fish cavity with fresh thyme sprigs, thinly sliced onions, and some squeezed lime wedges. Pour the marinade over and inside the fish, then cover with plastic wrap. Refrigerate for 1 hour to allow the flavors to penetrate the fish.
  4. Prepare the Garlic Aioli: In a small bowl, whisk together the egg yolk, Dijon mustard, and minced garlic. Slowly drizzle the vegetable oil about 1 tablespoon at a time into the egg yolk mixture while whisking constantly in the same direction to emulsify into a thick mayonnaise. Once all oil is incorporated, whisk in lime juice, then season to taste. Cover and refrigerate until ready to serve.
  5. Preheat and Prepare the Grill: Set up your grill for direct high heat and preheat to approximately 450°F (232°C). Spray a fish basket with vegetable spray to prevent sticking.
  6. Grill the Snapper: Place the marinated whole fish inside the prepared fish basket, securing it firmly without removing any vegetables or herbs inside. Place the basket on the hot grill and cook for 10-12 minutes per side, depending on fish size, until the fish is cooked through but still moist and tender.
  7. Serve: Transfer the grilled snapper to a serving platter. Garnish with chopped scallions, fresh parsley, and lime wedges. Serve with the prepared garlic aioli on the side for dipping.

Notes

  • Use caution when handling scotch bonnet or habanero peppers as they are very spicy; gloves are recommended.
  • You can prepare the garlic aioli in advance and refrigerate for up to 1 day.
  • If you do not have a fish basket, you can grill the snapper directly on the grill grates but be sure to oil the grill well to prevent sticking.
  • Adjust grilling time according to the thickness of the fish to avoid overcooking.
  • For a milder version, reduce or omit the scotch bonnet pepper.

Keywords: Caribbean Grilled Snapper, Yellowtail Snapper, Grilled Fish, Spicy Fish Recipe, Lime Garlic Aioli, Caribbean Seafood

Find it online: https://kochenmitviktoria.com/caribbean-grilled-yellowtail-snapper-with-garlic-aioli-recipe/