Caribbean Grilled Whole Red Snapper
Flaky and flavorful, this grilled whole red snapper recipe is made with Caribbean green seasoning, fresh herbs and lots of lemon juice. It’s so good!
Servings: 2
Ingredients
- 1½ lbs whole red snapper (cleaned, scaled)
- 2 lemons (or limes)
- 1½ tsp salt
- 3 tbsp Caribbean green seasoning (with chadon beni, cilantro, garlic, ginger and pepper)
- 3 tbsp vegetable oil
- ¼ cup chives and other fresh herbs
Equipment
- Grill
Instructions
- Defrost fish, if frozen. Place in a deep baking dish, fill with water, and add juice of ½ lemon. Set aside until fish has defrosted completely (approx 1 hr).
- Rinse fish thoroughly.
- Make 3 - 4 deep slits along the side of the fish.
- Repeat the slits for the other side.
- Mix together salt, Caribbean green seasoning, oil and juice of ½ lemon.
- Massage the marinade into the fish, the underbelly, slits, and skin.
- Cover. Refrigerate for 30 minutes.
- Preheat the grill at 400°F.
- Remove the fish from the fridge. Place on washed and singed banana leaves or foil.
- Add fresh chives and juice of ½ lemon to the fish.
- Place lemon slices underneath the fish. Add the slices to the underbelly and top.
- Wrap the fish tightly with the banana leaves or loosely with foil. Secure the leaves with toothpicks, skewers or twine.
- Place the fish on the preheated grill.
- Turn the fish over after 10 - 15 minutes.
- Cook for 10 - 15 minutes more.
- Optional: open the leaves or foil while on the grill. Squeeze more lemon juice and cook for 2 - 3 minutes more.
- Serve hot.
