Skip to main content
Mariner's Menu

Orange-Marinated Snapper


  • 4 medium snapper fillets
  • ¼ cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup dry white wine
  • ¾ teaspoon pressed garlic
  • ¼ cup butter

Heat the oven to 400° F.

In a small, nonreactive bowl, combine orange juice, lemon juice, salt, pepper, wine and garlic. Place fillets in baking dish and pour marinade over them. Marinate in refrigerator for 20 minutes, turning once. Remove excess marinade.

Brush fish with melted butter. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Cut into halves and serve.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


If you are fishing for these snappers, you might catch them with squid, just make sure they are over 12 inches in total length.  Total length refers to distance measured from the tip of the snout to the tip of the tail.

Erika Young, Coastal and Marine Education Specialist