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Grilled Snapper with Habanero and Scallions

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note


  • 1 # Red Snapper Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, roughly chopped
  • 4 sprigs thyme
  • 1 large habanero chile, stemmed, seeded, and thinly sliced
  • 1⁄4 cup olive oil
  • 1 ea lime , juice and zest
  • 6 scallions
  • 1⁄2 small white onion, thinly sliced
  • 1 wedge of fresh pineapple (optional)


  • 1. Brine grouper using the basic brine for approximately 30 min. Remove from the brine and let sit uncovered in the refrigerator for 1-2 hours. Season fish liberally with rub of your choice. Preheat the Egg to 400ºF with cast iron grate. Make sure your grate is very clean. Place fish on the grate and cook until internal temperature reaches 135ºF. Grill pineapple and and make salsa with remaining ingredients.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828