Caribbean Grilled Snapper with Pineapple – Great Camping Recipe

It’s almost time for camping season.  I thought it would be fun to start the season off with a great recipe for Caribbean grilled snapper with pineapple.

This recipe is very easy to do, which makes it perfect for a camping trip.  All you have to do is combine the spices and add some oil and rub it over the fish. 

(you can even make the rub ahead of time and just rub it on the fish before you plan to grill.) 

Caribbean Grilled Snapper with Pineapple Recipe

Since the fish griller can be place on an open fire, it’s the perfect cooking utensil for an outdoor occasion. (It can be place on a fire pit too!)

Tonight I am making the fish on the stove top.  I sprinkled some cinnamon sugar on chunks of pineapple and grilled those, as well.  Easy peasy and a perfect side dish. For your camping trip, why not wrap some potatoes or corn in foil and cook them in the coals. Add the fish towards the end of the cooking time and you will have a perfect “outdoor home cooked meal!”

Imagine the rave reviews that this camping meal would get!

Looking for a drink to pair this with, try my Patron pineapple cocktail, or a Caribbean Coconut Rum and Pineapple Cocktail.

Yield: 6

Caribbean Grilled Snapper with Pineapple - Great Camping Recipe

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Bring the flavors of the Caribbean to your next BBQ with this grilled snapper recipe. It features pineapple and onion with fresh thyme for a fabulous taste.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 pounds of fresh snapper with skin
• Pinch of Kosher salt
• 2 tbsp minced fresh ginger
• 1 garlic clove, minced
• 1 tsp chile powder, (optional)
• 1 tsp chopped fresh thyme
• 1/8 tsp ground allspice
• 1 tbsp olive oil, plus more for rubbing
• 4 Thick slices of pineapple
• Sprinkle of cinnamon sugar

Instructions

1. Mix the ginger, garlic, chili powder, thyme and allspice together.
2. Transfer the paste to a small bowl and mix in the oil. Make 3 - 3-inch-long slashes on the snapper about 3/4" deep.
3. Lightly season the fish with the Kosher salt and rub it with the paste, being sure to get the spices into the slashes.
4. Rub the fish all over with olive oil.
5. Coat a large grill pan (or outdoor grill) with some olive oil.
6. Set the fish on the grill pan and cook over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes.
7. About 5 minutes before the fish is done, sprinkle the pineapple with cinnamon sugar and add to the grill pan. Turn to heat on both sides.
8. Serve with a baked potato (cooked in the coals wrapped in aluminum foil)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 312Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 89mgCarbohydrates: 39gFiber: 4gSugar: 32gProtein: 31g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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