Caribbean Grilled Whole Red Snapper

Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors!

Happy Wednesday, everyone! Just two more days and we’re done with July. And can you believe that it’s almost -BER months (errrr…holiday season)?

But before I think about the holidays, let me enjoy to the fullest this grilling season. Grilling can be quite daunting especially when talking about fish with its delicate flesh. Well, fear not!

It’s quite doable and before you know it you are going to be grilling away like a pro. Yes yes yes! You might be asking why grill a whole fish? Cooking a whole fish with the bones, skin and all keeps the fish moist and seals in the flavor especially when you are dealing with red snapper. If you haven’t tried it this way, now is the best time to try this easy grilled recipe.

What is Red Snapper?

Red Snapper fish is one of the most popular among white fish. It can be found from all over the world with most of its harvests coming from the Gulf of Mexico and Indonesia. This kind of fish is known for its firm texture and sweet nutty flavor that complements well from chilies to fresh herbs. No wonder it’s well-loved! You can broil, pan-fry, steam, bake, deep-fry, and grill a red snapper. It also makes a great fish stew, too.

Grilling Red Snapper

Red snapper requires a little extra love to keep it from falling apart on the grill. An easy way to get around it is to use a grill basket or a fish basket as it helps in flipping the fish. I can’t tell you how many fishes I’ve ruined trying to flip without a basket. It is an essential tool, especially for a beginner.

If you want to purchase a grill fish basket they are available at department stores and even some supermarkets, especially this time of the year. Once you get the heat going, it’s a breeze.

Grill about 3-5 minutes on each side depending on the thickness of the fish. If for some reason the flame flares up, you can just lift the basket and place it aside. So don’t step away. Do not overcook it, it’s notorious for being rubbery when overcooked.

How Do You Know When Red Snapper is Done?

When the fish is white and the juices run clear, then you are set. If unsure, check for doneness by making sure the meat closest to the bone is fully cooked by slashing it with a knife to check. You’ll get the hang of it over time.

Red Snapper Fish Marinade

I know there are numerous ways of making grill fish at home, with each having its own unique taste. Here are a few spices that you can start with: garlic, lemon, thyme, allspice, white pepper, and the rest is up to you. Salt, pepper, and lemon work great too! For a kick, you can also rub it with some hot chili or this homemade African Pepper Sauce HERE.

Be sure to oil the fish and basket before placing it on the grill. While you are at it, throw in some vegetables or plantain. Enjoy!

What to Serve with Grilled Whole Red Snapper?

I’d like to keep this fish dinner simple. So I’m pairing this grilled snapper with grilled plantains and veggies like bell peppers. Or you can try any of these, too.

• Grill Pineapple and Black Bean Salsa
• Kale Salad
• Coconut Rice
• Roasted Fingerling Potatoes
• Greek Salad

More Grilled Seafood Recipes

Love more scrumptious grilled seafood? I’ve got other recipes for you to explore.

• Grilled Lobster Tail
• Grilled Shrimp Kabobs
• Whole Grilled Mackerel
• Grilled Salmon Recipe

How To Grill Red Snapper

Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside. In a small bowl, mix all the ingredients( white pepper, allspice, minced garlic, ginger, paprika, thyme, basil, parsley, chicken bouillon, and oil ) to make the marinade for fish.

Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24hours.  Preheat to high heat. When you are ready to grill, wipe down the grill basket with an oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side. Reduce to medium-high, and then cover the grill if you have a gas grill.

If you are using a small bbq grill, leave the fish on the open grill or hot charcoal. Baste with the fish marinate. Let the fish cook for a total of 3-4 minutes on each side, you may have to add a minute on two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear. Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check. Serve with this pepper sauce and grill vegetables or plantains.

This recipe was first published in July 2015 and has been updated with an additional writeup and some notes.

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Caribbean Grilled Whole Red Snapper

Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors!

4.89 from 45 votes

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Caribbean

Servings 3 people

Ingredients

• ▢ 1- 2 whole red snapper , about 1- 1 1/2 pound each
• ▢ salt and pepper to taste
• ▢ 1-2 fresh lemons
• ▢ 1 teaspoon ground white pepper
• ▢ 1 teaspoons ground allspice
• ▢ 1 Tablespoon garlic cloves , minced
• ▢ 1 teaspoon ginger , minced
• ▢ 1 teaspoon paprika
• ▢ 2 teaspoons thyme , finely chopped
• ▢ ½ cup basil , or parsley coarsely chopped
• ▢ 1 teaspoon or more chicken bouillon , optional
• ▢ cooking oil , about ¼ cup or more to mix
• ▢ grilled plantains and/or vegetables , side dish

Instructions

• Make three–four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
• In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
• Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

Grilling the Fish

• Preheat to high heat.
• When you are ready to grill, wipe down the grill basket with oil and then immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side.
• Reduce to medium-high, and then cover the grill if you have a gas grill.
• If you are using a small bbq grill, leave the fish on the open grill or hot charcoal.
• Baste with the fish marinade.
• Let the fish cook for a total of 3-4 minutes on each side, you may have to add a minute or two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear.
• Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check.
• Serve with this Caribbean Pepper Sauce and grill vegetables or plantains, if desired.

Grilled Plantains

• Peel plantains.
• Slice in the middle then cut in halve. Season with salt and brush with the spice mix.
• Grill on each side for about 3 minutes until fully cook through – watch carefully because they burn easily.

Tips & Notes:

1. For optimum flavors, use fresh herbs instead of the powdery ones.
2. You can broil this marinated fish, too.
3. To bake the fish, place the fish on an oiled baking sheet (generously oil to prevent sticking). Then bake at 375 degrees F for about 25 minutes or more – until the fish just flakes. Remove, let it cool and transfer to a plate.
4. If pressed for time, you can marinate the fish for at least 30 minutes. That would work.
5. You can grill the fish directly over the coals or by an indirect method, however, for first-timers, I highly recommend grilling this fish using a fish basket as it is easy to flip around without it falling apart.
6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 622kcal (31%)| Carbohydrates: 6g (2%)| Protein: 124g (248%)| Fat: 8g (12%)| Saturated Fat: 1g (6%)| Cholesterol: 222mg (74%)| Sodium: 393mg (17%)| Potassium: 2578mg (74%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 1240IU (25%)| Vitamin C: 32.3mg (39%)| Calcium: 223mg (22%)| Iron: 1.9mg (11%)

Author: Imma

Course: Main

Cuisine: Caribbean

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