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Marinated Pan Fried Snapper with Citrus Glaze

Snapper, in general, is highly celebrated in the Caribbean and this pan-fried approach lends itself well to large family dinners. The Citrus glaze is sweet and garlicky with a little heat that really brings out the flavor of the fish. Serve with rice, grits or straight up! Delicious!

Ingredients

  • Chilau Citrus 
  • 2 whole cleaned Snapper 

  • 2 Large Navel Oranges
  • 2 Cups Cornmeal 
  • Canola or Peanut Oil 

Citrus Glaze

  • Remainder of Marinade
  • 1/2 Cup Fresh Squeezed Orange Juice
  • 1/4 Cup Chilau additional Chilau Citrus (optional)
  • 1/4 Cup stock (chicken or seafood) 
  • 1/4 Cups Fresh Chopped Garlic
  • 1/4 Cup Chopped Cilantro
  • 1 TSP Butter 
  • Salt to taste

Preparation

  1. Score whole snapper on both sides
  2. Place in a pan or ziplock bag and cover in Chilau Citrus and orange slices
  3. Marinate for 12 to 24 hours
  4. Add peanut or canola oil to a large pan and bring heat to 375
  5. Coat fish in cornmeal and pan fry for 5 minutes on each side
  6. Let the fish rest for five minutes on paper towels to allow additional oil to drain
  7. Add Citrus glaze ingredients to pan and sauté 5 minutes
  8. Coat fish with glaze and enjoy!!!!
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1 comment

  • I love your sauces.

    thomas bates

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