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Caribbean Grilled Yellowtail Snapper Recipe with Easy Aioli

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Experience the vibrant flavors of the Caribbean with this Grilled Yellowtail Snapper. Infused with zesty lime and smoky paprika, it’s paired with a creamy aioli.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 whole yellowtail snappers, cleaned and scaled
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh herbs (like cilantro or parsley) for garnish
  • For the easy aioli: 1/2 cup mayonnaise, 1 clove garlic (minced), 1 tablespoon lemon juice, salt to taste

Instructions

  1. Step 1: Preheat your grill to medium-high heat and prepare it by oiling the grates to prevent sticking.
  2. Step 2: In a small bowl, mix together the olive oil, lime juice, garlic powder, paprika, salt, and pepper. Rub this mixture all over the yellowtail snappers, ensuring they are well coated inside and out.
  3. Step 3: Place the seasoned snappers on the grill and cook for about 5-7 minutes on each side, or until the flesh is opaque and flakes easily with a fork.
  4. Step 4: While the fish is grilling, prepare the easy aioli by combining the mayonnaise, minced garlic, lemon juice, and a pinch of salt in a bowl. Mix well until smooth and creamy.
  5. Step 5: Once the fish is cooked through, remove from the grill and let it rest for a few minutes. Serve garnished with fresh herbs alongside the aioli for dipping. Enjoy!

Notes

  • To store leftover grilled yellowtail snapper, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 2 days to maintain freshness.
  • When reheating, gently warm the snapper in a preheated oven at 350°F (175°C) for about 10 minutes to avoid drying it out, or use a microwave on low power for short intervals.
  • For a delightful serving suggestion, pair the grilled snapper with a fresh mango salsa or a crisp salad to balance the rich flavors of the fish and aioli.
  • As a chef's tip, be sure to marinate the fish in the olive oil and spice blend for at least 30 minutes before grilling to enhance its flavor and tenderness.
  • Author: olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 fillet with aioli (approx. 150g)
  • Calories: 350
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Protein: 1g

Find it online: https://cookiio.com/caribbean-grilled-yellowtail-snapper-recipe-with-easy-aioli/