Grilled Whole Red Snapper with Mojo de Ajo


  • 2-2 pound whole red snappers, cleaned, scaled, and scored

  • 1/2 cup extra virgin olive oil

  • salt and pepper

Mojo de Ajo

  • 4 cups onions, thinly sliced

  • 1/2 cup fresh garlic, finely chopped

  • 1/2 cup fresh lime juice

  • 2 teaspoons kosher salt

  • 1/2 cup hot canola oil 


  • Place fish on a platter, rub completely with olive oil, including inside the scored flesh and belly. Sprinkle with a little salt and pepper. Leave at room temp for 30 to 45 minutes.

  • On a hot grill, place fish in the same direction as the grill grate, longwise not crosswise.Cook for about 12 to 15 minutes, flipping once about halfway through. Keep lid closed.

  • Remove fish from grill, top with onions, garlic, lime juice and salt. Heat canola oil until screaming hot, pour carefully over fish and vegetables

  • Each fish serves two people. Enjoy!