Yellowtail Snapper (Ocyurus chrysurus) is a tropical marine fish commonly found in the western Atlantic Ocean, particularly around the Caribbean, Gulf of Mexico, and Florida Keys.

Nutrient	Amount	Benefits
Calories	380–450 kcal	Balanced energy source
Protein	35–40 g	Builds and repairs muscle
Total Fat	22–28 g	Mostly healthy fats (olive oil, egg yolk)
└ Saturated Fat	4–6 g	Energy + hormone function
Omega-3 Fatty Acids	~1,000 mg	Heart & brain support
Carbohydrates	3–5 g	Very low – great for low-carb diets
└ Sugars	<1 g	Naturally occurring only
└ Fiber	0.5–1 g	From onions, herbs
Cholesterol	~180–200 mg	Mostly from egg yolk – fine in moderation
Sodium	450–600 mg	From seasoning and salt
Vitamin B12	100% DV	Nerve and blood health
Vitamin D	25–30% DV	Bone and immune health
Vitamin C	60–80% DV	Immunity, skin, antioxidant
Iron	10–15% DV	Red blood cell formation
Potassium	400–500 mg	Helps muscle and nerve function
Choline	~100 mg	Brain health, from egg yolk

Characteristics:

• Appearance: Bright yellow stripe running from the nose to the tail, with a deep yellow forked tail. The body is typically silver with light blue hues.
• Size: Usually grows up to 1.5–2 feet in length and weighs around 3–5 pounds, though larger ones exist.
• Habitat: Prefers coral reefs and sandy bottoms, typically found at depths of 30 to 200 feet.
• Diet: Feeds on small fish, crustaceans, and plankton.
• Taste and Texture: Known for its mild, slightly sweet flavor with firm, flaky white flesh, making it a popular fish for grilling, baking, or pan-frying.

Culinary Use:
Yellowtail snapper is a highly prized fish in both commercial and sport fishing. It’s often featured in Caribbean and Floridian cuisine, enjoyed for its light texture and clean taste.

How to Cook Step By Step

Step 1 – Prep & Clean the Yellowtail Snapper

Purchase or catch a fresh yellowtail snapper with bright, shiny skin and clear eyes. It should smell like the sea, not ammoia
Ask your fishmonger to scale, gut, and trim the fins. If you’re doing it yourself: gut through the belly, rinse, scale from tail to head, trim all fins, and optionally cut the tail into a decorative “V.”

Step 2 – Make the Caribbean‑Style Marinade

On a cutting board, combine minced garlic, finely chopped scotch bonnet (or habanero) pepper, and kosher salt. Smash into a paste.
Transfer to a bowl and stir in black pepper, chopped scallions, thinly sliced shallots, fresh lime juice, and olive oil. Mix thoroughly.

Step 3 – Marinate the Fish

Insert fresh thyme sprigs, sliced onion, and some used lime wedges into the cavity of the fish.
Generously coat the exterior and cavity with the marinade.
Wrap and chill in the refrigerator for 1 hour to infuse flavor.

Step 4 – Prepare the Garlic Aioli (Sauce)

In a bowl, whisk egg yolk, minced garlic, Dijon mustard, and kosher salt.
While whisking constantly, very slowly drizzle in neutral oil (like vegetable oil) until thick and creamy.
Stir in lime juice, taste, and adjust seasoning as needed. Cover and refrigerate.

Step 5 – Grill the Snapper

• Preheat your grill to 450–500 °F (230–260 °C).
• Spray a fish basket or cleaning rack with oil and place the marinated snapper inside, including cavity herbs.
• Grill the fish for 10–12 minutes per side until cooked through yet moist. Use high direct heat.

Step 6 – Plate & Serve

Transfer the grilled fish to a serving platter. Let it rest for a few minutes. Scrape away any small pin bones with a spoon and fork.

Remove the top fillet by running a sharp knife along the spine, then lift the bottom fillet off. Garnish with chopped scallions, parsley, and lime wedges. Serve with your garlic aioli.