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