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–+ servings
Caribbean Grilled Red Snapper on a plate with sides.
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5 from 6 votes

Caribbean Grilled Red Snapper

This Caribbean Grilled Red Snapper is marinated in fresh herbs, scotch bonnets, ginger, and bold Caribbean spices.
Prep Time15 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Caribbean
Servings: 2 servings
Calories: 270kcal
Author: Claudy

Equipment

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.

Nutrition

Calories: 270kcal | Carbohydrates: 14g | Protein: 1g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 0.2mg | Sodium: 1191mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1217IU | Vitamin C: 55mg | Calcium: 46mg | Iron: 1mg