Easy and delicious grilled red snapper flavored with a homemade Jamaica jerk seasoning. It’s perfect for your family barbecue or celebration.
A few years ago I added whole jerk snapper to our Thanksgiving menu, and now it’s an annual thing as well as a staple recipe 2-3 times a year.
INGREDIENTS FOR JAMAICAN GRILLED SNAPPER
You only need two ingredients.
- Whole Red Snapper
- Jerk Marinade
HOW TO MAKE JERK GRILLED RED SNAPPER
Simple but most delicious fish you’ll have. Just rub, grill, then eat.
RUB cleaned and gutted whole snapper with jerk marinade inside and out.
GRILL jerk snapper over medium high heat (350-375 degrees) about 10 minutes per side
JERK SNAPPER COOKING VARIATIONS & TIPS
Jamaican Jerk is probably my favorite flavor as you can probably tell by the many jerk based recipes on the site. This recipe also works for other flavors depending on your preferences whether they’re Mediterranean, Cajun, etc.
Make sure your fish guy cleans the fish well. And for added safety inspect the fish at home. I like to submerge the fish in a sink full of water then take the dull edge of a knife and scrape the sides of the fish ensuring no scales are left.
Make sure you season the inside of the fish as well. I prefer rub the marinade in the cavity. Others like to place lemon slices along with fresh herbs. Do what works for you.
Cut three slits into each side of the fish. This provides opportunity to get some of the flavorful jerk marinade into the interior of the fish.
Store-bought jerk marinade can be used, but for more of an authentic flavor make your own using this jerk paste recipe.
This recipe also can be converted to indoor cooking, especially if weather is an issue. A nice stovetop grill pan is a great option or you can roast in the oven. If roasting just be sure to use parchment paper to avoid any sticking.
Choose the freshest snapper available to you. Look at the eyes first - they should be clear, wet, with some shininess. Stay away from cloudy eyes. If you can touch the fish you want wet and slick as in slippery; sticky is a bad sign.
To tell when the fish is done push down on the thickest part of the fillet, where it meets the head. If it starts to break away from the bone, it’s done.
To make other jerk recipes use this dry rub spice seasoning mix.
MORE JERK BASED RECIPES
For Other Grilled/Roasted Fish Recipes
Make This Recipe
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- 3 lbs Whole Red Snapper gutted and cleaned
- 1 cup Jerk Marinade
Prepare the Fish
- Cut three slits into each side of the fish.
- Massage the marinade all over the fish including the cavity and within the slits.
- Let fish marinate 1-2 hours.
Grill the Fish
- Pre-heat grill to medium high heat (350-375 degrees F). Once the grates are hot wipe them with an oil stained folded napkin.
- Add the fish and grill roughly 10 minutes per side.