Caribbean-Style Whole Grilled Red Snapper
A vibrant, flavorful whole red snapper marinated in a zesty Caribbean blend, stuffed with fresh aromatics, and grilled to smoky perfection with a crispy skin.
Equipment
- Outdoor grill
- Sharp chef's knife or pairing knife
- Tongs
- Wide spatula
- Pastry brush
- Paper towels
Ingredients
The Fish
- 2 lbs Whole red snapper — Cleaned, gutted, scaled, and gills removed
- 2 tablespoons Neutral oil — For oiling the fish skin and grill grates (canola, grapeseed, or avocado)
Caribbean Marinade
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice — Freshly squeezed
- 3 cloves Garlic — Minced
- 1 tablespoon Fresh ginger — Grated
- 0.5 piece Scotch bonnet pepper — Minced (seeds removed for less heat). Substitute habanero if unavailable.
- 1 tablespoon Fresh thyme — Leaves only, chopped
- 0.5 teaspoon Ground allspice
- 1.5 teaspoons Kosher salt
- 0.5 teaspoon Black pepper — Freshly cracked
Cavity Stuffing
- 0.5 bunch Fresh cilantro — Whole sprigs
- 1 piece Lime — Sliced into rounds
- 3 cloves Garlic — Smashed
- 1 inch piece Fresh ginger — Thinly sliced
- 2 stalks Scallions — Cut into 2-inch pieces
The Fish
| 2 lbs | Whole red snapper | Cleaned, gutted, scaled, and gills removed |
| 2 tablespoons | Neutral oil | For oiling the fish skin and grill grates (canola, grapeseed, or avocado) |
Caribbean Marinade
| 3 tablespoons | Olive oil | |
| 2 tablespoons | Lime juice | Freshly squeezed |
| 3 cloves | Garlic | Minced |
| 1 tablespoon | Fresh ginger | Grated |
| 0.5 piece | Scotch bonnet pepper | Minced (seeds removed for less heat). Substitute habanero if unavailable. |
| 1 tablespoon | Fresh thyme | Leaves only, chopped |
| 0.5 teaspoon | Ground allspice | |
| 1.5 teaspoons | Kosher salt | |
| 0.5 teaspoon | Black pepper | Freshly cracked |
Cavity Stuffing
| 0.5 bunch | Fresh cilantro | Whole sprigs |
| 1 piece | Lime | Sliced into rounds |
| 3 cloves | Garlic | Smashed |
| 1 inch piece | Fresh ginger | Thinly sliced |
| 2 stalks | Scallions | Cut into 2-inch pieces |
Instructions
-
Thoroughly rinse the red snapper inside and out under cold water. Pat the fish completely dry with paper towels. Moisture is the enemy of a crispy, non-sticking skin.
~5 minMake sure the cavity is also dried completely. -
Using a very sharp knife, cut 3 to 4 diagonal slits on each side of the fish. Cut down to the bone but not right through it. This helps the fish cook evenly and allows the marinade to penetrate the meat.
~3 minSpace the scores about 1.5 inches apart. -
In a small bowl, combine the olive oil, lime juice, minced garlic, grated ginger, Scotch bonnet pepper, thyme, allspice, kosher salt, and black pepper. Whisk until well blended.
~5 minWear gloves when handling the Scotch bonnet pepper to avoid skin irritation. -
Rub the marinade all over the fish, making sure to push it deep into the scored slits and slathering some inside the cavity.
~2 min -
Stuff the cavity of the fish with the cilantro sprigs, lime slices, smashed garlic cloves, ginger slices, and scallions. Allow the fish to marinate in the refrigerator for 30 minutes.
~30 minDo not marinate longer than 45 minutes, or the lime juice will start to 'cook' the fish. -
Preheat your grill to medium-high heat (about 400°F to 450°F). Thoroughly clean the grill grates with a wire brush. Once clean and hot, fold a paper towel, dip it in the neutral oil, and using tongs, rub the oiled towel over the grates several times to create a non-stick surface.
~10 minA very clean, very hot, and well-oiled grate is the secret to preventing fish from sticking. -
Remove the fish from the marinade and wipe off excess garlic/ginger chunks from the outside skin (they can burn). Brush the skin lightly with a little extra neutral oil.
~2 min -
Place the fish diagonally on the hot grill grates. Grill undisturbed for 8 to 10 minutes. Do not try to move it; the skin will naturally release from the grates when it is seared and crispy.
~10 minIf you feel resistance when sliding a spatula under the fish, give it another 1-2 minutes. -
Carefully slide a wide spatula (or two spatulas) under the fish and gently flip it over. Grill on the second side for another 8 to 10 minutes, until the flesh is opaque and flakes easily with a fork.
~10 minThe internal temperature in the thickest part should reach 145°F. -
Remove the fish from the grill to a platter. Let it rest for 5 minutes before serving.
~5 minServe with extra lime wedges and a side of rice and peas.
Tips & Storage
- Patting the fish perfectly dry before doing anything else is crucial for getting crispy skin.
- Do not force the flip! If the fish sticks, it needs more time to sear.
- A grilling basket can be used if you are nervous about flipping a whole fish directly on the grates, but be sure to oil the basket well.
- Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F until warmed through.