- Yield 4 servings
This fruity fish is drizzled with orange juice and raspberry sauce
"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."
- 4 red snapper fillets (8 ounces each)
- 4 tablespoons flour
- 1/4 cup vegetable oil
- 1/2 cup fish stock (or unsalted chicken broth)
- 1/2 cup sherry wine
- 4 fresh chopped basil leaves
- 1/4 cup concentrated orange juice
- 1 tablespoon butter
- 2 cups diced fresh fruit (banana, orange, or strawberries)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen raspberries, thawed
- 1 teaspoon lemon juice
- 2 tablespoons sugar
- 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.