Caribbean Grilled Whole Red Snapper Recipes

CARIBBEAN GRILLED WHOLE RED SNAPPER

Steps:

• 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.

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

GRILLED WHOLE RED SNAPPER

Steps:

• Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.

JAMAICAN GRILLED FISH

Steps:

• Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
• Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

MESQUITE-SMOKED CARIBBEAN STYLE WHOLE RED SNAPPER

Steps:

• Make 4 or 5 deep diagonal cuts into the flesh of the fish on both sides of the fish.
• Season the snapper both inside and out with the salt and black pepper.
• In a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside.
• Place the snapper in a large casserole dish.
• Stuff the cavity of the fish with the pepper/onion mixture.
• In a small bowl mix the ginger, garlic, and the Scotch bonnet pepper, rub this mixture all over the fish being sure to rub the cavity and the slits on either side.
• In a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and olive oil.
• Pour this mixture over the snapper and wrap with plastic.
• Refrigerate and let marinade for 2 hours before smoking.
• Be sure to turn the fish 3 times during the marinating period.
• Set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the Mesquite wood chips over top the charcoals.
• Place the marinated snapper in a fish basket and place the basket on the grill.
• Cover the grill and let the fish cook for 45 minutes to 1 hour, or until the flesh flakes and breaks away from the bone.

GRILLED RED SNAPPER

Steps:

• Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
• Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
• Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
• Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.