Executive Chef Bill Shine prepares
Whole Red Snapper with Raspberry Vinaigrette

Serve one whole fish per person or to share as an appetizer   Fish Ingredients: 1 ea. Whole Red Snapper 1 1/2 -2 lbs. Methods: Score fish diagonally on both sides Rub salt and pepper onto the skin Deep Fry in canola oil Raspberry Vinaigrette Ingredients: 1 pint Puree of Fresh raspberries 1oz each Salt and Cracked Black peppercorns 1 bunch fresh tarragon, chopped fine 1 Cup Rice Wine Vinegar 1/2 cup Olive Oil Methods: Blend all ingredients in food processor till you have a smooth emulsion. Before serving, pour vinaigrette over the snapper. Garnish with vegetables and starch of your choice.