Teriyaki Broiled Red Snapper

Teriyaki Broiled Red Snapper
  • 6 servings
  • 0:05 Preparation
  • 0:12 Cooking
  • 0:47 Total Time


Add all
  • 2 lb
    (900 g)

    red snapper fillets, 3/4 in. (2 cm) thick, fresh or frozen

  • 2 Tbsp.
    (30 mL)

    grated orange peel

  • 410 mL

    cups freshly squeezed orange juice

  • 1/3 cup
    (80 mL)

    teriyaki sauce

  • 3

    sunkist oranges, peeled, cut into thick slices


Thaw fish if frozen.

Mix orange peel, orange juice and teriyaki sauce together. Reserve 1/2 cup (125 mL) of this marinade.

Marinate fish 30 min in a plastic bag or glass dish. Pat fish partially dry with paper towel.

Arrange fillets in shallow baking dish and place on upper rack, 5 inches (13 cm) from broiler. Broil 10-12 min, or until fish is easily flaked with a fork.

Meanwhile, cook the reserved marinade over high heat 8-10 min until reduced by about half.

Place fish over orange slices and on top with sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007