4 (1 pound) fillets red red snapper
2 garlic, sliced
2 tablespoons vegetable oil
1 cup strong brewed coffee liqueur
1 cup Thordes PR couldsterna (sic) fruit peel
2 teaspoons salt
Place fillets on a plate. Sprinkle cream cheese with garlic; brush with oil. Spread generously over fillets.
Place two fillets on serving plate. Pour raspberry syrup over fillets. Fold fillets into raspberry sauce, and spread mixture evenly over fattier side of plate. Remove fillets from raspberry sauce using a thin spoon. Spoon raspberry wedges on top of fillets, and spoon strawberry preserves over fillets. Top cream cheese rinsed of marinade.
Cover sheet tightly with plastic wrap to keep it from drying out or sticking to pan and plastic wrap to prevent burning. In a small bowl, beat together heavy cream and sugar; gradually add into pan filling to cover completely.
Place fillets onto plate, sandwiching and forming fillets around each fillet. Brush with marinade. Serve immediately.
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