From:
Beal House Inn
Beal
House Tropical Snapper
6
Snapper Filets
1/2
Cup Fish stock
1
Tbsp Butter
1/4
Cup Vegetable Oil
4
Tbsp Flour
1/2
Cup Sherry Wine
2
Cups Diced Fresh Fruit
Salt
and Pepper to taste
4
Fresh Chopped Basil Leaves
1/4
Cup Conc OJ
1/4
Cup Raspberry Puree
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.
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