Snapper Tropical

This recipe reminds my husband and me of the tropics every time we make it. We use red snapper, but salmon or any white fish can be used.

Recipe

• 4 red snapper filets (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)
• Salt and pepper to taste
• 1 cup frozen raspberries, thawed
• 1 teaspoon lemon juice
• 2 tablespoons sugar

Preheat oven to 350 degrees. Heat vegetable oil in an ovenproof pan. Dredge snapper in flour and shake off excess. Sauté 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.

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