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:

1. Score fish diagonally on both sides
2. Rub salt and pepper onto the skin
3. 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:

1. Blend all ingredients in food processor till you have a smooth emulsion.
2. Before serving, pour vinaigrette over the snapper. Garnish with vegetables and starch of your choice.