This Caribbean grilled red snapper is marinated in a bold blend of herbs, spices, Scotch bonnet peppers, and citrus, then grilled whole until tender, smoky, and crisp-skinned. Whether you’re firing up a charcoal grill or using your oven, this grilled Caribbean fish delivers bold flavor and flaky texture with every bite.
Recipe Highlights
🕒 Grilled Caribbean Red Snapper: Whole red snapper marinated in authentic Caribbean spices, then grilled to a perfect smoky char fish.
🐟 Bold Caribbean Flavors: Scotch bonnet, thyme, garlic, and lemon gives the island flavour like this Jamaican stewed fish.
🔥 Grill or bake: Works well on a charcoal, gas grill, or oven.
🍽️Perfect for any occasion: Easy enough for weeknights, BBQs, elegant enough for guests, and Caribbean-themed meals.
This grilled whole fish recipe is packed with Caribbean spices, citrus, and a hint of heat. Whether you're using a charcoal grill or an oven, this grilled Caribbean fish turns out crispy on the outside and tender on the inside. It pairs perfectly with some easy Jamaican dishes or steamed cabbage.
This method of grilling whole fish can be adapted for other species, much like our technique for achieving perfectly grilled mackerel. The spice blend used here pairs wonderfully with grilled meats, such as our juicy pan-grilled pork chops. If you don't have a grill, this baked whole fish recipe is a must-try. Love spicy fish? Don’t miss our Jamaican escovitch fish!
Why You'll Love This Recipe
- Authentic flavour: It features bold Caribbean spices, citrus notes, and herbs.
- Simple, easy, and impressive: Easy to make with fresh, accessible ingredients, and it tastes more than the restaurant style.
- Whole fish, Big flavour: Grilling a whole red snapper locks in moisture and adds a smoky char.
- Perfect for occasions: Great for summer BBQs and family dinners.
- Versatile cooking method: Works on gas grills, charcoal, and even in the oven.
Jump to:
Caribbean Grilled Red Snapper Ingredients
- Whole Red Snapper – Scaled, gutted, and washed. This fish has a mild flavor and a flaky texture, making it perfect for grilling.
- Herbs – I used flavorful fresh herbs to season fish, including garlic cloves, fresh thyme, ginger, fresh parsley, onion, basil (optional), and spring onion.
- Spices – Scotch bonnets, Fish seasoning, Salt, Paprika, Black pepper, and Allspice bring heat and island flavour to this grilled red snapper recipe.
- Cooking Oil – Helps the marinade adhere to the fish, ensuring it cooks evenly without sticking to the grill.
- Lemon Slices – Placed inside the fish's belly to infuse a subtle citrus flavor during cooking.
Substitutions and Variations
- Swap the fish with other whole fish like sea bream, tilapia, or sea bream if red snapper isn't available.
- Use firm fish fillets, such as cod, snapper, halibut, and salmon, but note that the cooking time will be reduced.
- If no scotch bonnets, use chili, habanero or jalepenos.
- No grill? Bake the fish at 400°F or use a grill pan to mimic that grilled Caribbean red snapper flavor.
- Serve with mango salsa, pineapple chutney, or a drizzle of lime or garlic butter for an extra island vibe.
How to Make Caribbean Grilled Red Snapper
Preheat the gas grill to 400°F (200°C). Lightly grease the rack with oil or potatoes.
- Prepare the fish: Wash the fish with lemon slices. Rinse well with water. Make 3-4 deep diagonal cuts on both sides of the fish, and then pat it dry with a paper towel. Set aside. Blend the ingredients till smooth.
- Pour some of the marinade on the fish and coat both sides, ensuring it gets inside the cuts, head, and belly. Save some marinade for later. Place about 2-3 lemon slices inside the belly of the fish. Cover the fish and let it marinate for about 1 hour or overnight.
- Prepare the Basting Sauce. Pour the remaining marinade into a bowl. Add a little oil and water. Microwave for 3 minutes or simmer on low heat for 5 minutes. That will be the basting sauce and dip.
- Baste both sides of the fish with the sauce before placing it on the grill. Grill the fish for 10 minutes on each side, basting it often with the cooked sauce until it's flaky.
Recipe Tips
- Score the fish deeply: Make deep slits on each side of the fish so that the marinade penetrates easily and for even cooking.
- Let the red snapper marinate for at least 1 hour or overnight in the fridge for deep Caribbean flavors.
- Use a grill basket for easy flipping and to keep the grilled Caribbean fish intact while cooking..
- Oil the grill grate to avoid the grilled whole fish from tearing.
- Don't overcook the fish: The fish is done when it flakes easily and reaches an internal temperature of 145°F. Overcooking can dry out your delicious grilled Caribbean red snapper.
Recipe FAQs
Caribbean-style grilled fish is typically marinated in bold spices like thyme, garlic, scotch bonnet, lime juice, and green seasoning, then grilled over open flame or charcoal. This grilled Caribbean fish is known for its smoky flavor and spicy, herbaceous taste.
Yes! Grilled whole fish, like red snapper, is ideal for the grill because it stays juicy and flavorful. Scoring the skin helps the seasoning penetrate and ensures even cooking.
Grill a whole red snapper for about 7–10 minutes per side, depending on size. The fish is done when it flakes easily and reaches 145°F internal temperature.
Yes, if you don’t have a grill, you can bake this grilled Caribbean fish in the oven at 400°F for 25–30 minutes. Use foil or a wire rack for the best texture.
Grilled whole fish, such as red snapper, tilapia, or sea bream, work best for Caribbean-style grilling. Their firm texture and mild flavor allow them to soak up the bold marinade beautifully, making them ideal for grilled Caribbean fish recipes.
More Caribbean Recipes to Try
If you try this Caribbean grilled red snapper or any other recipe on my website, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. Thanks for visiting!
Caribbean Grilled Red Snapper
Equipment
- Grill or Oven
Ingredients
- 1 whole Red Snapper scaled, gutted and washed.
- 2 Garlic cloves
- 1-2 Scotch bonnets optional or adjust
- 3-4 sprigs Thyme
- ½ inch Ginger
- 1 stem Fresh Parsley
- ¼ medium Onion
- 1 stem Fresh Basil optional
- ½ Red bell pepper or any colour
- 1-2 Spring onion
- 1 teaspoon Fish seasoning
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice or more if needed
- 1 teaspoon All spice
- ½ tsp Bouillon
- ¼ cup cooking oil
- Few lemon slices
Instructions
- Wash the fish with some lemon slices. Rinse well with water.1 whole Red Snapper
- Make 3-4 deep diagonal cuts on both sides of the fish and pat dry with a paper towel. Set aside.
- Combine all the ingredients in a blender and blend until smooth.2 Garlic cloves, 1-2 Scotch bonnets, 3-4 sprigs Thyme, ½ inch Ginger, 1 stem Fresh Parsley, ¼ medium Onion, 1 stem Fresh Basil, ½ Red bell pepper, 1-2 Spring onion, 1 teaspoon Fish seasoning, 1 teaspoon Salt, 1 teaspoon Paprika, 1 teaspoon Black pepper, 1 tablespoon Lemon juice, 1 teaspoon All spice, ½ teaspoon Bouillon, ¼ cup cooking oil
- Pour some of the marinade on the fish and coat both sides, making sure it gets inside the cuts, head and belly. Save some marinade for later.
- Place about 2-3 lemon slices inside the belly of the fish.Few lemon slices
- Cover the fish and let it marinate for about 1 hour or overnight.
- Pour the remaining marinade into a bowl. Add a little oil and water. Microwave for 3 minutes or simmer on low heat for 5 minutes. That will be the basting sauce and dip.
- 5 minutes before marinating time is over, Preheat a grill or oven to 400℉.
- Baste both sides of the fish with the sauce before placing it on the grill. Grill the fish for 10 minutes on each side while basting the fish often. Cook until it's flaky.
- Remove the fish and transfer to a plate, serve with some of the cooked sauce as a dip with any side you choose.
Video
Notes
- Use fresh, whole red snapper for the best results. Look for firm flesh, clear eyes, and a clean scent.
- If you can’t find red snapper, substitute with sea bream, tilapia, or another grill-friendly whole fish
- For bold Caribbean flavor, let the fish marinate for at least 1 hour—overnight is even better.
- Grilled Caribbean fish is best cooked over medium-high heat (about 400°F), using a charcoal or gas grill.
- Don’t skip scoring the fish, this helps the marinade penetrate and ensures even cooking.
- Use a grill basket or foil to keep your grilled whole fish intact and easy to flip.
- No grill? Bake at 400°F for 25–30 minutes and broil the last 5 minutes for char.
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Bilikis says
Super delicious
Bilikis says
So soft and delicious
Bilikis says
Thanks for the recipe ma
Bilikis says
Will definitely give a try to this recipe
Bilikis says
100% nice recipe
Bilikis says
This looks so yummy