Snapper Tropical

  • Yield: 4 servings

"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)
4tablespoons flour
1/4cup vegetable oil
1/2cup fish stock (or unsalted chicken broth)
1/2cup sherry wine
4 fresh chopped basil leaves
1/4cup concentrated orange juice
1tablespoon butter
2cups diced fresh fruit (banana, orange, or strawberries)
1/2teaspoon salt
1/4teaspoon pepper
1cup frozen raspberries, thawed
1teaspoon lemon juice
2tablespoons sugar


  1. Preheat oven to 350F.
  2. Heat vegetable oil in an ovenproof pan.
  3. Dredge snapper in flour and shake off excess. Saute both sides of snapper in oil until lightly brown. Discard oil.
  4. 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.
  5. When serving, spoon fruit sauce over snapper and drizzle raspberry sauce on top.
  6. 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.

Nutritional Info *per serving

  • Glycemic Load 8
  • Calories 550
  • Fat 20g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 4.5g
  • Cholesterol 90mg
  • Sodium 640mg
  • Potassium 1350mg
  • Carbohydrate 43g
  • Fiber 4g
  • Sugars 24g
  • Protein 48g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 80%
  • Calcium 10%
  • Iron 8%