Kelly's Caribbean Whole Snapper with Raspberry Vinaigrette
- TASTE OF LIFE
KEY WEST, FLORIDA
WHOLE SNAPPER WITH RASPBERRY VINAIGRETTE
(Recipe courtesy Taste of Life)
1 whole red snapper (1 1/2 to 2 pounds)
1 pint puree of fresh raspberries
1 ounce each salt and cracked peppercorns
1 bunch fresh tarragon, chopped fine
1 cup rice wine vinegar
1/2 cup olive oil
For the fish: Score fish diagonally on both sides. Rub salt and pepper onto
the skin. Deep fry in canola oil.
For the vinaigrette: Blend all ingredients in food processor until you have
a smooth emulsion. Before serving, pour vinaigrette over the snapper.
with vegetables and starch of your choice.
Yield: 1 whole fish per person
Executive Chef Bill Shine
Kelly's Caribbean Bar Grill and Brewery
301 Whitehead Street
Key West, Florida 33040,BR>
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