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!


  • Chilau Citrus Seafood or Pepper Sauce
  • 2 whole cleaned Snapper 

  • 2 Large Navel Oranges
  • 2 Cups Cornmeal 
  • 1/4 Cups Chopped  Garlic
  • 1/4 Cup Chopped Cilantro
  • 1/2 Cup Seafood Stock
  • 1 TSP Butter 


  1. Score whole snapper on both sides
  2. Place in a pan or ziplock bag and cover in Chilau Citrus (or flavors will work as well) and orange slices
  3. Marinated for 12 to 24 hours
  4. Cover in cornmeal and pan fry for 5 minutes on each side
  5. Let the fish rest for five minutes on paper towels to allow additional oil to drain
  6. ***Citrus Glaze*** Add butter, garlic, and cilantro to the pan and saute for 5 minutes
  7. Add Seafood Stock and salt to taste Enjoy!!!!!
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