Description
A vibrant and flavorful grilled snapper dish infused with garlic and lime, paired with creamy garlic aioli, perfect for a taste of the tropics.
Ingredients
- 1 2-pound fresh whole snapper (scaled, gutted, cleaned)
- 2 large cloves garlic (minced)
- ½ scotch bonnet or habanero pepper (finely minced)
- 1 teaspoon kosher salt
- 4 scallions (chopped)
- 1 shallot (thinly sliced)
- ½ teaspoon black pepper
- ½ cup fresh lime juice
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 1 small onion (thinly sliced; about ½ cup)
- Fresh lime (for serving)
- For the garlic aioli:
- 1 large egg yolk
- 2 cloves garlic (finely minced)
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- 2 tablespoons lime juice
- 1 cup vegetable oil (or other neutral-tasting oil)
- 1 lime (cut into wedges)
- Sprigs fresh parsley
- 2 scallions (chopped)
Instructions
- Clean, scale, and gut the snapper.
- In a bowl, combine garlic, scotch bonnet pepper, salt, scallions, shallot, and black pepper. Rub the mixture inside and outside of the snapper.
- Drizzle the snapper with lime juice, olive oil, and add thyme. Marinate in the fridge for at least 30 minutes.
- For the garlic aioli, whisk together egg yolk, minced garlic, dijon mustard, salt, and lime juice. Gradually drizzle in vegetable oil while whisking until emulsified.
- Preheat the grill to medium-high heat. Grill the snapper for about 6 to 8 minutes on each side until the flesh is opaque and flakes easily.
- Serve with lime wedges, parsley, and the garlic aioli.
Notes
Ensure your grill is well-oiled to prevent sticking. Use a meat thermometer to check for doneness at 145°F.