You are here: Home » Recipes » Snapper Tropical Snapper Tropical Recipe by American Profile Yield 4 servings This fruity fish is drizzled with orange juice and raspberry sauce PrintEmail "This recipe reminds my husband and me of the tropics everytime we make it. We use red snapper, but salmon or any white fish can be used." Ingredients 4 red snapper fillets (8 ounces each)4 tablespoons flour1/4 cup vegetable oil1/2 cup fish stock (or unsalted chicken broth)1/2 cup sherry wine4 fresh chopped basil leaves1/4 cup concentrated orange juice1 tablespoon butter2 cups diced fresh fruit (banana, orange, or strawberries)1/2 teaspoon salt1/4 teaspoon pepper1 cup frozen raspberries, thawed1 teaspoon lemon juice2 tablespoons sugar Instructions Preheat oven to 350F. Heat vegetable oil in an ovenproof pan. Dredge snapper in flour and shake off excess. Saute both sides of snapper in oil until lightly brown. Discard oil. Deglaze pan with fish stock and sherry wine, cooking for 2 to 3 minutes. Add basil, orange juice, and butter to thicken the sauce. Add fresh fruit, salt, and pepper. Place in oven for 4 to 5 minutes. When serving, spoon fruit sauce over snapper and drizzle raspberry sauce on top. To make raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepan and cook until thickened (about 6 to 8 minutes). Strain sauce through a sieve. Cool in refrigerator. Recipe by Catherine Pawelek, Littlehead, N.H.