FishingWild Recipes

Grilled Caribbean Snapper with Couscous and Grilled Vegetables


Recipe contributed by Editor-in-Chief J. Townsend.

This Yellow Tail Snapper was caught here locally on the flats of the Florida Keys. The combination of spices for the marinade closely resembles the Caribbean Seasonings found in the islands just south of Key West. Yellow Tail Snapper is a variety of the common snapper found in the Florida Keys. The meat is slightly firm and very flavorful. You can easily substitute any other fish from the snapper family for this recipe.

Grilled Snapper


  • 1 whole Yellow Tail Snapper
  • Juice from 2 fresh lemons
  • 1 tsp ground white pepper
  • 1 tsp Marjyam Seafood Seasoning
  • 1 tbsp minced garlic cloves
  • 1 tsp minced ginger
  • 1 tsp smoked paprika
  • 2 tsp minced thyme
  • 1/4 cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tsp vegetable bouillon paste
  • 2 tbsp olive oil
  • 1 bay leaf
  • ½ medium purple onion, sliced
  • Salt to taste
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  1. Combine the lemon juice, white pepper, seafood seasoning, minced garlic, ginger, paprika, thyme, basil, parsley, vegetable bouillon paste, and olive oil in a small bowl.
  2. Make slits in the outer skin of the fish without going too deep.
  3. Rub the seasoning mixture all over the outside of the fish
  4. Place one bay leaf in the fish’s mouth
  5. Place the sliced onion inside the body cavity of the fish.
  6. Place in the refrigerator overnight to marinade.
  7. Turn on the grill and bring to medium high heat
  8. Place the fish on the grill in a fish grilling basket so to hold it together
  9. Flip every 2-3 minutes so not to overcook on one side or the other

Bell Pepper, Kidney Bean, and Tomato Couscous


  • Oil
  • ½ cup minced white Onion
  • 1 tbsp Garlic, minced
  • Salt and pepper to taste
  • 2 medium tomatoes, diced
  • 1 Yellow Bell Pepper, diced
  • 1 can kidney beans
  • 1 Can Rotel tomato and jalapeno mix
  • 1 ½ cup vegetable stock
  • 1 cup couscous


  1. Bring the oil to heat in a medium sauce pan
  2. Add the onion, garlic, salt, pepper, tomatoes, bell pepper, beans, and rotel
  3. Sautee until the onions become translucent
  4. Add the vegetable stock and couscous
  5. Bring to a boil
  6. Cook for 5-10 minutes or until all of the liquid is absorbed and the cous cous is fluffy.


Grilled Sweet Potatoes and Carrots


  • Oil
  • 2 Sweet Potato, sliced
  • 3 carrots, sliced length ways
  • Salt and pepper to taste


  1. Place the carrots and sweet potato slices in a large bowl
  2. Lightly coat in olive oil
  3. Season with salt and pepper to taste
  4. Place on the medium-high grill and cook until you are able to easily stab with a fork

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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