Easy Grilled Yellowtail Snapper
This island-style whole fish recipe delivers crispy skin, flaky meat, and bold herb-citrus flavor perfect for outdoor grilling and seaside vibes.
Equipment
- Grill
- Fish Basket
Ingredients
Main Ingredients
- 1 whole yellowtail snapper cleaned, scaled, and gutted
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 4 scallions sliced
- 2 cloves garlic chopped
- 4 sprigs fresh thyme
- 1 tsp salt or to taste
- 1 tsp cracked black pepper or to taste
- 1 Scotch bonnet pepper optional, thinly sliced
Instructions
- Clean the yellowtail snapper if needed. Pat it dry and score both sides with 3 diagonal slashes.
- Mix lime juice, olive oil, garlic, scallions, thyme leaves, salt, pepper, and optional Scotch bonnet in a bowl.
- Rub the mixture all over the fish and inside the slashes. Stuff the cavity with extra thyme and scallion. Let it marinate for 20 minutes.
- Preheat grill to medium-high. Oil the grates well.
- Grill the fish for 8–10 minutes per side, until the flesh flakes and the eyes turn opaque.
- Remove from grill, let it rest for a few minutes, then finish with a squeeze of fresh lime and serve hot.
Notes
For extra aroma, place lime slices under the fish. Don’t skip oiling the grill or overcook — snapper is best when just done and still moist. Great with coconut rice or mango salad.