The scent of freshly grilled fish wafts through the air as you fire up the grill for a tropical feast. This Caribbean Grilled Snapper with Garlic Aioli is a vibrant dish that takes just under an hour to prepare and cook, highlighting the fresh flavors of the sea and zesty seasonings. The perfect char on the snapper combined with the creamy garlic aioli makes every bite a delightful experience.
This recipe is great for seafood lovers who crave a little adventure in their dining. Perfect for a summer barbecue, festive gatherings, or a cozy dinner with friends, you can easily prepare the aioli in advance and store it in the refrigerator to save time on the day of serving.
Why You’ll Love This Recipe
- The snapper achieves a perfect balance of crispy skin and tender flesh.
- The homemade garlic aioli adds a rich and creamy layer to the dish.
- Fresh lime juice elevates the flavors, making it refreshing.
- A quick grilling time allows for an easy preparation with impressive results.
What You’ll Need
Gather these ingredients for a delightful grilling experience.
For the Snapper
- 1 2-pound fresh whole snapper, scaled, gutted, cleaned
- 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)
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 other neutral tasting oil (do not use olive oil)
For Serving
- Fresh lime, for serving
- 1 lime, cut into wedges
- Sprigs fresh parsley
- 2 scallions, chopped
*Use a firm fish for best results.
Substitutions & Swaps
- Use trout or another firm fish instead of snapper.
- Substitute garlic powder for minced garlic if needed.
- Use honey mustard if Dijon is unavailable.
- Lime juice can be replaced with lemon juice.
How to Make It
Follow these simple steps to create a memorable meal.
Prepare the Snapper
Rinse the snapper thoroughly under cold water and pat dry. Make diagonal cuts into the flesh on both sides of the fish to allow seasonings to penetrate, then season the fish with kosher salt, black pepper, minced garlic, and lime juice. In a bowl, mix the scotch bonnet or habanero pepper, the scallions, shallots, thyme, and olive oil, then coat the fish with this mixture generously.
Make the Garlic Aioli
In a mixing bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and kosher salt until well combined. Gradually add the vegetable oil while whisking continuously to emulsify. Once the mixture thickens, stir in the lime juice to finish the aioli.
Grill the Snapper
Preheat the grill to medium-high heat. Place the snapper on the grill and cook for 6-8 minutes on each side or until the flesh is opaque and flaky. Use a spatula to carefully flip the fish halfway through cooking. Once done, allow the fish to rest for a few minutes before serving.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, the texture does not hold.
Reheat: Warm gently in a skillet for 5 minutes.
Tips for Best Results
- Ensure that your grill is preheated to achieve perfect grill marks.
- Avoid overcooking; the snapper should be tender and flaky.
- Allow the aioli to chill for at least 30 minutes before serving for the best flavor.
- Serve the dish immediately for optimal freshness and flavor.
Serving Suggestions
- Pair with coconut rice for extra tropical flair.
- Serve with a refreshing mango salsa on the side.
- Enjoy with a crisp green salad to complement the meal.
