How To Make Juicy Caribbean Grilled Red Snapper

scotch bonnet pepper

💰Cheaper: jalapeño pepper

Jalapeño peppers provide heat but are milder and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective option for grilling.

Clean and gut the whole red snapper, rinsing it with vinegar.

Prepare the marinade by blending garlic, scotch bonnet, thyme, ginger, parsley, onion, fresh basil, red bell pepper, green onion, cooking oil, fish seasoning, lemon juice, black pepper, salt, chicken bouillon seasoning, and smoked paprika until smooth.

Pour some of the marinade over the fish, ensuring it gets deep inside the cavity and the head of the fish. Save some marinade for basting.

Insert lemon slices into the belly of the fish.

Let the fish marinate for at least 1 hour, or overnight for better flavor.

Transfer the remaining marinade into a bowl, adding a little water and oil.

Microwave the marinade for about 3 to 4 minutes or simmer on low heat until fully cooked to avoid using raw marinade.

Preheat the grill to 400°F.

Place the fish on the preheated grill and cook for about 10 minutes on one side, basting it with the cooked marinade to keep it moist.

Flip the fish and grill for another 10 minutes, continuing to baste with the marinade as needed.

Check for doneness; the total cooking time should be about 20 minutes, depending on the thickness of the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens