Name: Caribbean Grilled Red Snapper Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Caribbean
Ingredients: 1 whole Red Snapper (scaled, gutted, and washed); 2 garlic cloves; 1-2 Scotch bonnets (optional or adjust to heat preference); 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 color); 1-2 spring onions; 1 tsp fish seasoning; 1 tsp salt; 1 tsp paprika; 1 tsp black pepper; 1 tsp allspice; ½ tsp bouillon cube or powder; ¼ cup cooking oil; 1 tbsp lemon juice (or more if needed); Few lemon slices (to wash fish and place inside belly)

Introduction

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 using a charcoal grill or your oven, this dish delivers vibrant island flavors with a flaky, delicious texture in every bite.

A whole roasted fish with a crispy dark golden-brown skin, showing deep diagonal cuts on its body, sits on a round white plate. On the right side of the fish are golden-brown wedge potatoes with a crispy texture, and beside the potatoes is a small pile of fresh vegetables made of thin white onion slices mixed with thin orange carrot sticks. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole Red Snapper (scaled, gutted, and washed)

2 Garlic cloves

1-2 Scotch bonnets (optional or adjust to taste)

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 color)

1-2 Spring onions

1 tsp Fish seasoning

1 tsp Salt

1 tsp Paprika

1 tsp Black pepper

1 tbsp Lemon juice (or more if needed)

1 tsp Allspice

½ tsp Bouillon

¼ cup Cooking oil

Few lemon slices

Instructions

Step 1: Wash the fish thoroughly with lemon slices, then rinse well under cold water.

Step 2: Make 3-4 deep diagonal cuts on both sides of the fish. Pat dry with a paper towel and set aside.

Step 3: Combine garlic, Scotch bonnet peppers, thyme, ginger, parsley, onion, basil, red bell pepper, spring onions, fish seasoning, salt, paprika, black pepper, lemon juice, allspice, bouillon, and cooking oil in a blender. Blend until smooth.

Step 4: Pour some marinade over the fish, coating both sides and ensuring it penetrates the cuts, head, and belly. Reserve some marinade for later.

Step 5: Place 2-3 lemon slices inside the belly of the fish. Cover and let marinate for about 1 hour or overnight in the refrigerator.

Step 6: Pour the remaining marinade into a bowl, add a little oil and water, then microwave for 3 minutes or simmer on low heat for 5 minutes. This will be the basting sauce and dipping sauce.

Step 7: Preheat the grill or oven to 400°F (200°C) about 5 minutes before the marinating time ends.

Step 8: Baste both sides of the fish with the prepared sauce before placing it on the grill.

Step 9: Grill the fish for about 10 minutes on each side, basting often with the sauce. Cook until the fish flakes easily with a fork.

Step 10: Remove the fish from the grill and transfer it to a serving plate. Serve with the cooked sauce as a dip and your choice of sides.

Tips & Variations

Make deep slits on each side of the fish to help the marinade penetrate fully and to encourage even cooking.

Marinate the fish for at least 1 hour or overnight for richer, deeper flavors.

If you don’t have Scotch bonnet peppers, substitute with chili, habanero, or jalapeños for heat.

Use a grill basket to make flipping easier and to keep the fish intact.

If you don’t have a grill, bake the fish at 400°F in the oven or use a grill pan to mimic the grilled flavor.

Serve with mango salsa, pineapple chutney, or a drizzle of garlic butter for an extra Caribbean touch.

FAQs

Can I grill red snapper whole?

Yes, grilling the red snapper whole locks in moisture and flavor, producing tender, smoky fish with crispy skin.

Can I bake this instead of grilling?

Absolutely. Bake the marinated fish in a preheated oven at 400°F for about 20-25 minutes until it flakes easily, using the basting sauce as a baste and dip.