Red Snapper In Raspberry Sauce
|Lemon juice||15 Milliliter|
|Red snapper fillets||680 Gram (Four 170 Gram Pieces)|
|Olive oil||45 Milliliter|
|Pepper white||3 Milliliter|
Puree the raspberries in a food processor, pass through a fine sieve.
Pour into a sauce pan, and bring to a boil.
Blend the cornstarch with the lemon juice, whisk into the sauce along with the honey.
Simmer until thick.
Brush the fillets with the oil, then season them lightly with salt and pepper.
Grill over medium heat for 5-6 minutes per side, brushing with sauce frequently.
Serve with the remaining sauce.