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Grilled Snapper with Garlic Aioli

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One of my favourite fish is snapper. Some may say it has too many bones, but not for me. If you want to enjoy a delicious grilled fish for the season then this is the one for you. Give it a try.

You will need:
1 2-pound fresh whole snapper scaled, gutted, cleaned
2 large cloves garlic minced
2 pimento peppers (flavour peppers)
1 teaspoon salt
4 chives chopped
1 small sliced thinly
1/ 2 teaspoon black pepper
1/ 2 cup fresh lime juice
2 tablespoons oil
6 sprigs fresh thyme
1 small onion thinly sliced (about 1/2 cup)
1 tablespoon fresh green seasoning
fresh lime for serving

Garlic Aioli
1 large egg yolk
2 cloves garlic finely minced
1 teaspoon mustard
1/ 2 teaspoon salt
2 tablespoons lime juice
1 cup oil or (do not use olive oil)
1 lime cut into wedges
Sprigs fresh parsley

Once fish is scaled, gutted and cleaned, rub with green seasoning and place the fish in a shallow baking pan and set aside. Mound the minced garlic, pepper and salt together on a cutting board.  Use the side of a knife to flatten and grind the garlic, pepper and salt into a paste. Transfer to a small bowl. Add the other ingredients and stir to combine and set aside. Fill the cavity of the fish with thyme sprigs, sliced onions and a few of the limes wedges that have already been squeezed for the juice. Pour the marinade into and over the fish and cover with plastic wrap.

Refrigerate for one hour so the flavours can penetrate the fish. In a small bowl, combine the egg yolk, mustard, and garlic. Whisk to combine. About 1 tablespoon at a time, drizzle oil into the egg yolk mixture and whisk (in the same direction) until the oil is emulsified into the egg yolk.  Continue very slowly drizzling the oil into the egg yolk, whisking constantly until all of the oil has been incorporated into the egg yolks and forms a very thick mayonnaise.  Add lime juice and whisk to combine.  Taste for seasonings and adjust according to your tastes. Cover and refrigerate. Set up your grill for direct heat grilling. Heat the grill to about 450°. Spray a fish basket with vegetable spray or place foil on the grill and coat with spray or oil.   Grill the fish for about 10-12 minutes on each side, depending on the size of your fish, until the fish is cooked through, but still moist. Transfer the fish to a serving platter and sprinkle with chopped scallions, fresh parsley and lime wedges.  Serve with garlic aioli.

Tips: You can omit the salt and use a little fish seasoning if you wish.

E.g. of a fish basket.