Caribbean Grilled Yellowtail Snapper

Flavor FULL! This snapper is no wall-flower! With a pungent pop of garlic, lime and habanero pepper the marinade imparts a tongue-tingling heat. Paired with a spoonful of garlicky lime aioli, it’s a perfect yin-yan!

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time 40 minutes

1 2-pound fresh whole snapper scaled, gutted, cleaned

2 large cloves garlic minced

½ scotch bonnet or habanero pepper finely minced

1 teaspoon kosher salt

4 scallions chopped

1 shallot thinly sliced

½ teaspoon black pepper

½ cup fresh lime juice

2 tablespoons olive oil

6 sprigs fresh thyme

1 small onion thinly sliced (about ½ cup)

fresh lime for serving

subheading: FOR GARLIC AIOLI:

1 large egg yolk

2 cloves garlic finely minced

1 teaspoon dijon mustard

½ teaspoon kosher salt

2 tablespoons lime juice

1 cup vegetable oil or other neutral tasting oil (do not use olive oil)

subheading: FOR GARNISH:

1 lime cut into wedges

sprigs fresh parsley

2 scallions chopped

Directions at garlicandzest.com

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