Grilled Red Snapper With Spicy Orange Butter Sauce

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  • Makes: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
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Grilled Red Snapper With Spicy Orange Butter Sauce

Whole grilled fish is a very popular way of serving a meal on the continent. In Britain we are a bit squeamish when it comes to whole anything, be it chickens, game of fish. I do like to serve whole fish in a similar fashion to the Chinese, with a hot sauce pour over the whole dish, great family food.


  • 1 kg whole Red Snapper or Sea bass, scaled, gutted, head and tail removed
  • 4 tbsp olive oil
  • 2 x 6cm stalks of fresh rosemary
  • juice and zest of 2 large oranges
  • 200mls strong fish stock
  • ½ pinch chilli powder
  • 2 shallots finely chopped
  • 75g unsalted butter, cut onto very small cubes
  • salt and freshly milled black pepper
  • Green salad leaves and plain boiled rice

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  1. Pre heat the grill to highest setting.
  2. Slash the skin of the fish in a crisscross fashion, and then brush the Snapper with olive oil and season well inside and out.
  3. Place the rosemary in the belly of the fish.
  4. Place the orange juice, fish stock, shallots and chilli into a pan and reduce by two thirds over a fairly high heat.
  5. Whisk in the cold butter until you have a thickened sauce, season well with salt and pepper.
  6. Finally add the zest and cover.
  7. Place the snapper on a non-stick tray and place under the grill and cook for about 15 minutes, basting occasionally.
  8. Do not over cook the fish.
  9. Finally, carefully lift onto a serving plate and pour over the sauce, serve as a starter with a dressed mixed leaf salad and crusty bread, letting them help themselves.