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Caribbean Grilled Yellowtail Snapper

Zesty Caribbean Grilled Yellowtail Snapper with Creamy Aioli

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This Caribbean Grilled Yellowtail Snapper with Garlic Aioli brings tropical flavors to your table for an unforgettable dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Snapper
  • 1 whole Yellowtail Snapper Fresh, cleaned, and gutted
  • 4 cloves Garlic Minced
  • 1 pepper Scotch Bonnet or Habanero Pepper Finely chopped
  • 1 tablespoon Kosher Salt
  • 3 stalks Scallions Sliced
  • 1 small Shallot Sliced
  • 1 teaspoon Black Pepper Freshly ground
  • 3 tablespoons Fresh Lime Juice Can substitute with lemon juice
  • 2 tablespoons Olive Oil Can use vegetable oil
  • 2 sprigs Fresh Thyme Or dried thyme
  • 1 small Onion Can substitute with red onion
For the Aioli
  • 1 large Egg Yolk Ensure it's fresh
  • 1 teaspoon Dijon Mustard
  • 1 cup Vegetable Oil Neutral-flavored

Equipment

  • grill
  • Mixing Bowl
  • Fish Basket or Aluminum Foil

Method
 

Step-By-Step Instructions
  1. Prepare the snapper by scoring the skin on both sides and place in a shallow dish.
  2. Make the marinade by mixing garlic, scotch bonnet pepper, kosher salt, black pepper, scallions, shallots, lime juice, and olive oil until a paste forms.
  3. Fill the cavity of the snapper with thyme, onion slices, and lime juice, then cover the fish with the marinade.
  4. Marinate the fish in the refrigerator for at least 1 hour.
  5. Prepare the aioli by whisking egg yolk, garlic, and Dijon mustard, then slowly adding vegetable oil until thickened. Stir in lime juice and refrigerate.
  6. Preheat the grill to medium-high heat and grill the snapper for 10-12 minutes per side until cooked through.
  7. Serve the grilled snapper on a platter, garnished with scallions, lime wedges, and parsley with aioli on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 3gProtein: 30gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 210mgSodium: 640mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

To maintain freshness, do not leave cooked snapper out for more than 2 hours. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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