Description
A delicious Caribbean-inspired grilled snapper paired with a creamy garlic aioli for a flavorful meal.
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 1/2 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 other neutral-tasting oil; do not use olive oil)
- 1 lime (cut into wedges)
- Sprigs fresh parsley
- 2 scallions (chopped)
Instructions
- Begin by preparing the snapper as described: clean, scale, and gut.
- Combine garlic, scotch bonnet or habanero pepper, salt, scallions, shallot, and black pepper in a small bowl.
- Mix well and rub it on the inside and outside of the snapper.
- Drizzle with fresh lime juice, olive oil, and add thyme.
- Massage these ingredients into the fish and place it in the fridge to marinate for at least 30 minutes.
- While the snapper marinates, focus on the garlic aioli.
- Whisk together the egg yolk, minced garlic, dijon mustard, salt, and lime juice.
- Gradually drizzle in the vegetable oil while whisking continuously until the aioli emulsifies and thickens.
- Adjust seasoning as needed and set aside.
- Preheat the grill to a medium-high heat.
- Place the snapper directly on the grill grates.
- Grill for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily with a fork.
- Serve the beautifully grilled snapper with lime wedges, parsley, and the creamy garlic aioli for dipping.
Notes
For extra flavor, consider marinating the fish overnight. Use clean grates and oil them to prevent sticking. Adjust spice level according to your preference.
