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Caribbean Grilled Red Snapper Recipe

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★★★★★

4.5 from 143 reviews

This Caribbean Grilled Red Snapper features a whole snapper marinated in a bold blend of fresh herbs, Scotch bonnet peppers, garlic, and Caribbean spices. The fish is grilled to perfection achieving a smoky char with tender, flaky flesh. Ideal for BBQs, family dinners, or any occasion, this authentic recipe is easy to prepare and delivers vibrant island flavors whether cooked on a grill or baked in the oven.

Ingredients

Scale

Whole Fish

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

Marinade Ingredients

  • 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)

Additional Ingredients

  • Few lemon slices (to wash fish and place inside belly)

Instructions

  1. Wash the fish: Rinse the whole red snapper thoroughly with some lemon slices and water to remove any impurities.
  2. Score the fish: Make 3-4 deep diagonal cuts on both sides of the fish to help the marinade penetrate better, then pat dry with paper towels and set aside.
  3. Prepare the marinade: Combine garlic, Scotch bonnets, thyme, ginger, parsley, onion, basil, bell pepper, spring onion, fish seasoning, salt, paprika, black pepper, allspice, bouillon, cooking oil, and lemon juice in a blender and blend until smooth.
  4. Marinate the fish: Pour some marinade onto the fish, coating both sides thoroughly and making sure to get it inside the cuts, head, and belly. Place 2-3 lemon slices inside the fish’s belly. Cover and refrigerate to marinate for at least 1 hour, ideally overnight for deeper flavor.
  5. 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 to create a cooked basting sauce and dip.
  6. Preheat the grill or oven: About 5 minutes before marinating time is over, preheat a grill or oven to 400°F (200°C). Lightly grease the grill rack or baking tray to prevent sticking.
  7. Grill the fish: Baste both sides of the fish with the cooked basting sauce and place it on the grill. Grill for approximately 10 minutes per side, continuing to baste frequently, until the fish is flaky and cooked through.
  8. Serve: Remove the fish carefully from the grill and transfer to a serving plate. Serve with some of the cooked basting sauce as a dipping sauce alongside your choice of sides such as steamed cabbage or Caribbean rice dishes.

Notes

  • Score the fish deeply to allow marinade penetration and even cooking.
  • Marinate at least 1 hour or overnight for best flavor.
  • Use a grill basket to help flip the fish easily without breaking it.
  • Oil the grill grate well to avoid sticking and tearing.
  • Check doneness by flaking with a fork or ensure internal temperature reaches 145°F (63°C).
  • If no grill is available, baking at 400°F for similar time offers a great alternative.
  • Adjust spice level by modifying Scotch bonnet quantity or substituting with milder peppers.

Keywords: Caribbean grilled red snapper, Caribbean fish recipe, grilled whole fish, Scotch bonnet marinade, summer BBQ fish, Jamaican grilled fish

Find it online: https://www.sanacooks.com/caribbean-grilled-red-snapper-recipe/