Caribbean Grilled Snapper
Ingredients
- 2 whole red snappers (about 1.5 lbs each), cleaned and scored
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 small scotch bonnet pepper, seeded and finely chopped
- 1 teaspoon ground allspice
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Zest and juice of 2 limes
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh ginger, grated
- Extra lime wedges for serving
- Fresh cilantro or flat-leaf parsley for serving
- Sliced scallions for serving
Instructions
- Score the fish by making 3 deep diagonal cuts on each side of both snappers, cutting all the way to the bone.
- In a small bowl, mix together the garlic, scotch bonnet, allspice, thyme, lime zest, lime juice, soy sauce, brown sugar, smoked paprika, and grated ginger until it forms a loose paste.
- Rub olive oil all over both fish, then work the marinade into every cut and inside the cavity. Let sit for at least 10 minutes or up to 1 hour in the fridge.
- Preheat the grill to medium-high heat (around 400°F) and brush the grates with oil using a folded paper towel held with tongs.
- Place the fish on the grill and close the lid. Cook for 8 to 10 minutes on the first side without moving the fish.
- When the fish releases cleanly from the grate, flip it once and cook for another 8 to 10 minutes on the second side until the skin is charred in spots and the flesh flakes easily near the thickest cut.
- Remove from the grill, rest for 2 minutes, then squeeze fresh lime over the top and scatter cilantro and scallions before serving.
Notes
Score the fish all the way to the bone so the marinade penetrates deeply and the thick parts near the spine cook through evenly. Do not skip this step.