• Cooking Time: 10-20
  • Servings: 4
  • Preparation Time: 10


Fresh fish is flavored with a sweet glaze that carries a kick. The glaze is made from fresh oranges, tropical rums and just a little bit of spice.


  • * 1 tsp olive oil
  • * 1 tsp garlic, chopped (1 clove)
  • * ¼ cup sweet chili sauce (this is usually found in the Asian section at the grocery store)
  • * ¼ cup rum (Regular or Dark)
  • * ½ cup orange marmalade
  • * 1 large fennel bulb, white part only, thinly sliced
  • * 1 red pepper, thinly sliced
  • * 4 Snapper fillets, skinless
  • * Salt and pepper to taste
  • * 4 orange slices
  • * Aluminum foil


  • 1. Preheat an indoor grill or conventional oven (If the indoor grill has a temperature control, preheat to 350 degrees, for the oven, preheat to 400 degrees).
  • 2. In a small saucepan, over medium heat, sauté the olive oil and garlic for 3-5 minutes.
  • 3. Mix in the sweet chili sauce, rum, and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat.
  • 4. Meanwhile, tear off a piece of foil about 3 feet long. Mix the fennel and red pepper slices and lay out on the foil, covering about half of the foil & drizzle with ¼ cup of Orange Rum glaze.
  • 5. Place the Snapper on top of glaze and season the fish with salt & pepper. Pour the remaining glaze over the Snapper, coating the fish well.
  • 6. Place an orange slice on top of each piece of Snapper. Fold over the rest of the foil and crimp the edges to seal the pouch.
  • 7. Place on the indoor grill or in the oven and cook until fish is white and flaky. This took about 10-12 minutes on a hinged top indoor grill and about 20 minutes in a conventional oven.

Categories: Fish 

Author Credit: Red Lobster

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