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Caribbean Grilled Yellowtail Snapper

Savor Caribbean Grilled Yellowtail Snapper with Garlic Aioli

Delight in the flavors of Caribbean Grilled Yellowtail Snapper with Zesty Garlic Aioli, a fresh, low-carb, and gluten-free dish.
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Prep Time 1 hour
Cook Time 25 minutes
Marination Time 1 hour
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Snapper
  • 1 whole Fresh Whole Yellowtail Snapper Ensure it's very fresh for the best flavor.
  • 1 teaspoon Kosher Salt Enhances all flavors and balances the seasoning.
  • ½ teaspoon Black Pepper Offers a slight kick to awaken your palate.
  • ½ piece Scotch Bonnet or Habanero Pepper Finely minced; provides intense heat.
  • ½ cup Fresh Lime Juice Brightens the flavors.
  • 2 tablespoons Olive Oil Used in the marinade.
  • 6 sprigs Fresh Thyme Infuses herbal notes into the fish.
  • 4 Chopped Scallions Adds a mild onion flavor.
  • 1 Shallot Thinly sliced; contributes sweetness and aromatics.
  • 1 small Onion Thinly sliced; adds sweetness when cooked.
For the Aioli
  • 1 large Egg Yolk Base for aioli, giving it richness and a creamy texture.
  • 2 cloves Garlic Minced; adds pungent depth in the aioli.
  • 1 teaspoon Dijon Mustard Helps emulsify the aioli.
  • 1 cup Vegetable Oil Used for aioli; avoid olive oil.
For Serving
  • 1 fresh Lime Enhances presentation.
  • Fresh Parsley and Chopped Scallions For garnish.

Equipment

  • Grill
  • Fish Basket
  • Shallow pan
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare the snapper by having your fishmonger clean and trim it. Place the snapper in a shallow pan.
  2. Make marinades by combining minced garlic, scotch bonnet pepper, kosher salt, and black pepper. Mix in scallions, shallots, lime juice, and olive oil.
  3. Marinate the fish by stuffing the cavity with thyme, onion, and lime wedges. Pour the marinade over the fish and refrigerate for 1 hour.
  4. Prepare the aioli by whisking together egg yolk, minced garlic, and Dijon mustard. Gradually drizzle in vegetable oil while whisking until thickened.
  5. Preheat the grill to 450°F and grill the snapper for 10-12 minutes per side until its flesh is opaque.
  6. Serve the grilled snapper on a platter garnished with scallions, parsley, and lime wedges, alongside the aioli.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 600mgSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Ensure your yellowtail snapper is incredibly fresh. Allow the fish to marinate for the full hour for maximum flavor absorption.

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