Recipe of the Day: Jamaican Pan Fried Snapper with Citrus Sauce

We all love a good fish recipe. It is something that when done right, can be one of the tastiest meals you have ever had. Today we give you a recipe for a sumptuous Pan Fried Snapper with Citrus Sauce. Check it out below.

Preparation time: 30m

Cooking time: 25m


For 6 people ()


  • 2 pound(s) Fish Fillet
  • 1/4 cup(s) White Vinegar
  • 4 cup(s) water
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) Black Pepper
  • 1/2 pound(s) flour
  • 1/2 cup(s) Vegetable Oil
  •  Citrus Sauce:
  • 2 cup(s) Orange Juice
  • 2 cup(s) Grapefruit Juice
  • 2 tablespoon(s) dark sugar
  • 1 tablespoon(s) Hello Margarine
  • 2 teaspoon(s) garlic, minced


Clean fish in a mixture of vinegar and water; drain and pat dry with a clean kitchen towel.

Season fish fillet with salt and pepper.  Coat in flour then shake off the excess.

Heat Vegetable Oil in a skillet and fry fish for 2 – 4 minutes on each side.  Remove from oil and drain on absorbent paper.

Combine the orange and grapefruit juices in a saucepan and reduce by half.  Mix in the sugar, margarine and minced garlic.

Serve the Pan Seared Fish drizzled with the Citrus Sauce.

For Plating:  Place Stir Fry Callaloo and Cabbage on the base of the dinner plate.  Arrange two overlapping pieces of fish on the vegetables then drizzle with the Citrus Sauce.  Serve with Potato Pancakes, boiled rice or starch of your choice.


What do you think about this recipe, have you ever tried it before? Hail us up in the comments below.

via Grace Foods

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2 thoughts on “Recipe of the Day: Jamaican Pan Fried Snapper with Citrus Sauce

  1. Thanks for the recipe.
    But I’m not a pro in the kitchen and find the directions difficult to understand.
    I’ve a few questions, Pls answer.
    1. What flour to use?
    2. I’m not clear with the directions after fish has been fried.

    1. Hi. Great questions.

      1. You can use normal All purpose Flour.

      2. After the Fish has fried, remove it from the oil and put it on a piece of absorbent paper, so as to eliminate the excess oil. After that you create the sauce in a sauce pan with the necessary ingredients. Plate the fish and then drizzle sauce over it.

      Hope this clears it up for you, if you need more clarity, just let me know. One Love

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