Caribbean Grilled Red Snapper

This Caribbean Grilled Red Snapper is marinated in fresh herbs, scotch bonnets, ginger, and bold Caribbean spices. Grilled to perfection, basted with a tangy sauce, and served with lemon slices, it's perfect for when you crave bold Island flavours coupled with the smoky char of the grill. Serve with a side of a crisp green salad to balance the heat of warm spices.

What is Red Snapper

Red Snapper is one of the most popular white fish. It's prized for its firm texture and nutty flavor, which beautifully complements the flavors of whatever spices and fresh herbs you cook it with. It's a widely sought-after treasure, with ample harvests from the Gulf of Mexico and Indonesia, and it can be easily found worldwide.

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 as well, such as our juicy pan-grilled pork chops. For those preferring freshwater fish, the same grilling principles can be applied to create perfectly seared grilled catfish fillets, offering a similar texture with a milder flavor profile.

Ways to Cook Red Snapper

As for cooking red snapper, its versatility exceeds your imagination. You can pan-fry it to make this Pan Seared Cajun Red Snapper, bake it to enjoy this healthy Baked Red Snapper, or when craving authentic Island flavours, this Caribbean Stewed Fish is the way to go. Today, I am going to grill the fish, and you'll love how it takes the smoky flavours of the grill. So, let's get to it!

Caribbean Grilled Red Snapper Ingredients

Whole Red Snapper – Scaled, gutted, and washed. This fish has a mild flavour and a flaky texture, perfect for grilling.

Herbs – I used flavorful fresh herbs to season fish, including garlic cloves, 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.

Bouillon – Enhances the umami flavour, making the marinade richer and more savoury.

Cooking Oil – Helps the marinade adhere to the fish and ensures it cooks evenly without sticking to the grill.

Lemon Slices – Placed inside the fish's belly to infuse a subtle citrus flavor during cooking.

How to Make Caribbean Grilled Red Snapper

• 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 pat dry with a paper towel. Set aside.

• Make the Marinade

Combine all the ingredients in a blender and blend until smooth.

• Marinate the Fish

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.

• Preheat the Grill

5 minutes before the marinating time is over, preheat a grill or oven to 400℉.

• Grill the Fish

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 until it's flaky.

• Serve

Remove the fish and transfer to a plate; serve with some of the cooked sauce as a dip with any side you choose.

Recipe Tips for Grilled Red Snapper

Adjust the Heat—If you're sensitive to spice, reduce the number of Scotch bonnets or omit them entirely. If you enjoy a fiery kick, add more.

Alternative Cooking Methods – If you don’t have a grill, this whole red snapper recipe bakes well in an oven. Place the marinated fish on a baking sheet and bake it open at 400℉ for 20-30 minutes until cooked through or grill 10 minutes each side. It should be white and flaky.

Use Fresh Ingredients – Fresh herbs and spices significantly enhance the flavour of the dish. Use fresh ingredients whenever possible instead of dry ones.

Use a Fish Basket – I strongly suggest using a fish basket or grill basket when grilling fish. These tools make it easier to cook fish evenly and flip it without breaking apart.

FAQ’s

Why grill whole fish instead of fillets?

Cooking whole fish is easy and an excellent way to retain moisture and seal in flavour, especially when preparing red snapper. However, if you're short on time, fillets are a convenient option. You can find fresh or frozen fillets, often with the skin still on.

How can you tell if the fish is cooked through?

The fish is done when it flakes easily with a fork and is opaque all the way through. You won't want to overcook the red snapper, as overcooking can make it dry, so keep an eye on it.

What should you look for when buying red snapper?

When buying red snapper, look for the eyes. They should be clear instead of cloudy, which indicates freshness. The flesh should be firm and spring back when pressed, and the fish should have a mild, ocean-like smell without any unappealing odour. The skin should be shiny and metallic, with intact scales. If opting for frozen red snapper, ensure the packaging is well-sealed and free of ice crystals.

More Fish Recipe You May Like

Oven Grilled Whole Red Snapper

Jamaican Steamed Fish

Pan Seared Red Snapper Fillets Recipe

Pan Seared Skin On Salmon