| 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.
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