Caye Caulker Garlic-Butter Grilled Snapper & Slaw – Authentic Belize Recipe
Barrier-reef grilled snapper basted with citrus-garlic butter under the island motto "Go Slow."
- Country of Origin
- 🇧🇿 Belize (Central America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Red snapper fillets, Crisp cabbage-lime slaw, Coconut rice, Garlic, Lime juice
Ingredients for Caye Caulker Garlic-Butter Grilled Snapper & Slaw (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper fillets, prepped into bite-sized pieces
- 1.5 cups crisp cabbage-lime slaw, washed and trimmed
- 1 cup coconut rice
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Belize seasoning (lime juice, oregano, cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together garlic, lime juice, oregano, cracked black pepper, cooking oil, and sea salt in a bowl to form a fragrant Belize marinade.
- Coat red snapper fillets and crisp cabbage-lime slaw thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear red snapper fillets and crisp cabbage-lime slaw for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with coconut rice, and serve immediately.