Florida Citrus Red Snapper with Orange Thai Chile Sauce


  • 10 Florida Orange Slices, 1/4-inch thick, divided
  • ½ cup Florida Orange Zest, thinly sliced
  • 3 lbs. kosher salt
  • 8 egg whites, whipped to soft peaks
  • 1 red snapper (4-5 lbs.), whole, descaled
  • 12 fresh tarragon sprigs, divided

For Thai Chile–Orange Sauce:

  • 3 cups (720 ml) Florida Orange Juice
  • 1/3 cup soy sauce
  • 1/3 cup mirin
  • 1/3 cup rice wine vinegar
  • 4 Thai chiles, seeded, minced
  • ½ cup green onions, minced
  • ¼ cup fresh ginger, minced
  • ¼ cup brown sugar


Florida Citrus Red Snapper with Orange Thai Chile Sauce
Step 1:

Preheat oven to 350° F.

Step 2:

Combine salt, egg whites and orange zest in large bowl; stir until completely mixed.

Step 3:

Line large roasting pan with parchment paper. Create a 1/4-inch-thick layer of the salt mixture large enough for the entire snapper to lay on. Place snapper on salt mixture. Stuff the cavity with 4 orange slices and 6 tarragon sprigs.

Step 4:

Cover the snapper with the remaining salt mixture, pressing salt mixture firmly on top of fish and sealing all edges. Bake for 35 minutes.

Step 5:

Prepare Thai Chile–Orange Sauce: Place Florida Orange Juice in saucepan; cook over medium heat and reduce to 1 cup. Remove from heat; cool. Stir in remaining ingredients; reserve sauce.

Step 6:

To serve fish, slide spatula under parchment paper and carefully transfer whole fish to serving platter. Cut through salt crust with paring knife around entire perimeter; remove top layer of salt crust.

Step 7:

Place portions of snapper on individual serving plates; garnish with remaining Florida Orange Slices and tarragon sprigs. Serve with Thai Chile–Orange Sauce.