Go Back
–+ servings
Caribbean Grilled Yellowtail Snapper

Tasty Caribbean Grilled Yellowtail Snapper with Garlic Aioli

This Caribbean Grilled Yellowtail Snapper is a quick, gluten-free delight, marinated with garlic, lime, and scotch bonnet pepper for vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Marinating Time 1 hour
Total Time 1 hour 39 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 whole Yellowtail Snapper Freshness is key; buy from a reputable fishmonger.
  • 4 cloves Garlic Opt for freshly minced for the most impact.
  • 1 whole Scotch Bonnet or Habanero Pepper Feel free to substitute with your favorite hot sauce.
  • 1 teaspoon Kosher Salt Use in moderation.
  • 2 stalks Scallions Chopped.
  • 1 medium Shallot Chopped.
  • 1 teaspoon Black Pepper Adjust according to your preference.
  • 2 tablespoons Fresh Lime Juice Always use fresh limes.
  • 3 tablespoons Olive Oil Can be swapped with a neutral oil.
  • 2 sprigs Fresh Thyme Dried thyme works in a pinch.
  • 1 small Onion Used for stuffing the cavity.
For the Garlic Aioli
  • 1 large Egg Yolk Crucial for emulsification.
  • 1 teaspoon Dijon Mustard Feel free to use yellow mustard if preferred.
  • 1 cup Vegetable Oil Choose a flavorless oil.
For Garnishing
  • 2 wedges Lime Added for garnish.
  • 2 tablespoons Fresh Parsley Finishing touch for presentation.

Equipment

  • grill
  • mixing bowl
  • grill basket
  • shallow baking pan
  • whisk

Method
 

Preparation
  1. Have your fishmonger clean and scale the whole yellowtail snapper for you. Place the fish in a shallow baking pan.
  2. In a small bowl, combine minced garlic, chopped scotch bonnet pepper, and kosher salt, mashing them into a fine paste. Stir in black pepper, chopped scallions, shallots, fresh lime juice, and olive oil.
  3. Carefully stuff the cavity with fresh thyme, slices of onion, and a few lime wedges. Pour the marinade over the fish, ensuring it is well-coated. Cover and refrigerate for at least 1 hour.
  4. While the snapper marinates, whisk together egg yolk, Dijon mustard, and minced garlic. Slowly drizzle in vegetable oil while whisking until emulsified. Add fresh lime juice and adjust seasoning.
  5. Preheat your grill to 450°F. Secure the marinated yellowtail snapper in a grill basket. Cook for about 10-12 minutes per side until the skin is crispy.
  6. Transfer the grilled yellowtail snapper to a serving platter. Garnish with sliced scallions, fresh parsley, and lime wedges. Serve alongside garlic aioli.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 300mgPotassium: 500mgSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

Always select fresh ingredients for the best flavors. Let the fish marinate properly for the best taste.

Tried this recipe?

Let us know how it was!