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Home > Recipes > Yellow Tail Snapper Recipes > Caribbean Grilled Yellowtail Snapper with Garlic Aioli

Caribbean Grilled Yellowtail Snapper with Garlic Aioli

ingredients

  • 1 2-poundfresh whole snapperscaled, gutted, cleaned
  • 2large cloves garlicminced
  • 1/2scotch bonnet or habanero pepperfinely minced
  • 1teaspoonkosher salt
  • 4scallionschopped
  • 1shallotthinly sliced
  • 1/2teaspoonblack pepper
  • 1/2cupfresh lime juice
  • 2 tablespoonsolive oil
  • 6sprigsfresh thyme
  • 1smallonionthinly sliced (about 1/2 cup)
  • fresh limefor serving

FOR GARLIC AIOLI:

  • 1large egg yolk
  • 2clovesgarlicfinely minced
  • 1teaspoondijon mustard
  • 1/2teaspoonkosher salt
  • 2tablespoonslime juice
  • 1cupvegetable oilor other neutral tasting oil (do not use olive oil)

FOR GARNISH:

  • 1limecut into wedges
  • sprigs fresh parsley
  • 2scallionschopped

instructions

PREPARE THE SNAPPER:

  • Have your fish monger clean (scale, gut and trim the fins of the fish -- or use a pair of kitchen sheers to remove the fins yourself - cut the fish's tail into a V-shape for a nice presentation). Place the fish in a shallow baking pan and set aside.
  • Mound the minced garlic, scotch bonnet pepper and kosher salt together on a cutting board. Use the side of a chefs knife to flatten and grind the garlic, pepper and salt into a paste. Transfer to a small bowl.
  • Add the black pepper, scallions, shallots, lime juice and olive oil. Stir to combine and set aside.
  • Fill the cavity of the fish with thyme sprigs, sliced onions and a few of the limes wedges that have already been squeezed for the juice. Pour the marinade into and over the fish and cover with plastic wrap. Refrigerate for one hour so the flavors can penetrate the fish.

MAKE THE GARLIC AIOLI:

  • In a small bowl, combine the egg yolk, dijon mustard, and garlic. Whisk to combine. About 1 tablespoon at a time, drizzle oil into the egg yolk mixture and whisk (in the same direction) until the oil is emulsified into the egg yolk. Continue very slowly drizzling the oil into the egg yolk, whisking constantly until all of the oil has been incorporated into the egg yolks and forms a very thick mayonnaise. Add lime juice and whisk to combine. Taste for seasonings and adjust according to your tastes. Cover and refrigerate.

GRILL THE SNAPPER:

  • Set up your grill for direct heat grilling. Heat the grill to about 450°. Spray a fish basket with vegetable spray. Transfer the whole fish to the fish basket (no need to remove the vegetable and herbs). Secure the fish basket and set on the hot grill.
  • Grill the fish for about 10-12 minutes on each side, depending on the size of your fish. Until the fish is cooked through, but still moist.
  • Transfer the fish to a serving platter and sprinkle with chopped scallions, fresh parsley and lime wedges. Serve with garlic aioli.

    Recipe courtesy of Garlic & Zest
    https://www.garlicandzest.com/caribbean-grilled-ye...