Go Back
–+ servings
Print

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!
Course Main
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 people
Calories 622kcal
Author Imma

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.

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

Calories: 622kcal | Carbohydrates: 6g | Protein: 124g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 222mg | Sodium: 393mg | Potassium: 2578mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1240IU | Vitamin C: 32.3mg | Calcium: 223mg | Iron: 1.9mg