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Caribbean Grilled Red Snapper

Caribbean grilled red snapper is seasoned with lime, thyme, allspice, and Scotch bonnet, then grilled whole over direct heat. The fish develops lightly charred skin and opaque, tender flesh, with a bright, spicy marinade tucked into each slash.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating and resting 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 red snapper whole, 2- to 2 1/2-pound, scaled, gutted, and cleaned, with head and tail intact
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil divided
  • 2 scallions finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp ground allspice
  • 1 Scotch bonnet or habanero pepper seeded and finely minced
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper

Equipment

  • 1 gas or charcoal grill
  • 1 hinged fish-grilling basket

Method
 

  1. Pat the snapper dry and cut 3 diagonal slashes about 1/2 inch deep into each side.
  2. Stir together the lime juice, 1 tablespoon of the oil, scallions, garlic, thyme, allspice, Scotch bonnet, salt, and black pepper.
  3. Rub the mixture over the fish and into the slashes and cavity.
  4. Cover and refrigerate the fish for 15 to 20 minutes.
  5. Preheat a gas or charcoal grill to medium-high heat, about 400°F to 450°F.
  6. Brush a hinged fish-grilling basket with the remaining 1 tablespoon oil.
  7. Place the fish inside the basket and close it.
  8. Grill over direct heat with the lid closed for 8 to 10 minutes per side, turning once, until the flesh is opaque and a thermometer inserted into the thickest part without touching the bone reads 145°F.
  9. Rest the fish for 5 minutes before serving.

Notes

For the best doneness check, insert the thermometer into the thickest part without touching the bone. Refrigerate leftovers for up to 3 days or freeze for up to 2 months. For milder heat, use a seeded jalapeño instead of the Scotch bonnet or habanero.