Whole Roast Snapper with Grilled Lime and Mojito Oil

Serves 4


  • 1 cup loosely packed fresh mint leaves
  • 1⁄2 cup fresh parsley leaves, finely chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons sugar
  • 2 teaspoons lime zest
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon Scotch bonnet, seeded and minced
  • 1 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons capers, chopped (optional)
  • 1 teaspoon freshly ground black pepper
  • 4 fresh whole snapper (1 pound each)
  • 4 teaspoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 bunch fresh cilantro, chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon sea sea salt
  • 1 bunch fresh thyme sprigs
  • 1 lime, thinly sliced
  • 2 or 3 slivers Scotch bonnet (optional)
  • freshly ground black pepper
  • 4 limes and/or lemons, halved


1. To make the mint lime mojito oil, in a mortar and pestle, muddle the mint and parsley with the garlic, sugar, lime zest, salt and Scotch bonnet. Transfer to a small bowl and add the oil, lime juice, capers, if using, and pepper; let sit in the refrigerator for a minimum of 6 hours.

2. Rub each fish with 1 teaspoon lime juice. Mix together the oil, cilantro, ginger and salt in a small bowl. Score the outside of the fish with three cuts on either side and massage the marinade into the skin, the cuts and inside the cavity of the fish. Stuff each cavity with thyme sprigs, lime slices and slivers of Scotch bonnet, if using. Generously sprinkle the outside of the fish with sea salt and pepper and let rest for 1 hour.

3. Preheat the oven to 450°F. Roast the fish for 20 minutes until the skin gets slightly charred.

4. Place the limes and/or lemons directly on the oven rack, cut sides down, until marked and slightly softened.

5. Place each fish on a serving plate and drizzle generously with the mojito oil. Garnish with the grilled citrus to squeeze onto the fish to add an incredible kick!


Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman