Preheat oven to 350 degrees. Heat vegetable oil in large sautee pan. Lightly dredge the filets in the flour (shake of excess) and sautee both sides of snapper till lightly browned. Discard the oil. Deglaze the pan with the stock and sherry wine and let reduce for 3-4 minutes over medium heat. Add basil, OJ, and butter to thicken the sauce, then add the diced/sliced fruit, salt and pepper to taste. Place in the oven for a final 3-4 minutes of cooking. Plate the fish, top with the sauce and drizzle the raspberry sauce over the fish for added decoration.

1 cup frozen raspberries
1 teaspoon lemon juice
2 tbsp sugar

Combine all 3 ingredients in sauce pan, over medium heat till thickened for 5-6 minutes. Strain the sauce through a sieve. Cool in refrigerator.

Fruits: Use any combination of grapes, pears, mangos, peaches, apples, kiwi and bananas.