This is my favorite way to eat fish (especially snapper) because the flour coating and initial browning give the fish a nice texture and color on the outside without deep frying and then the addition of the mediterranean style veggies adds that depth of flavor that I never can get enough of.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1.5 pound red snapper fillets frozen is ok
- 3 medium shallots diced small
- 4 ounce mushrooms diced
- 1 cup tomatoes canned, diced, drained
- 1/3 cup kalamata olives
- 1/3 cup dry white wine
- 2 1/2 teaspoon capers drained
- 1/2 cup flour
- 1 teaspoon salt
Mix shallots, tomatoes, mushrooms, olives, white wine, and capers in medium bowl.
Season fish with salt & pepper and dredge in flour. Place fish in pan coated with TB olive oil. Cook 2 or 3 minutes each side until golden.
Pour tomato mixture over fish, lower heat and allow to cook 4 to 5 minutes stirring often and gently. Cook until fish flakes easily.
Remove to a platter and serve with yellow rice or pilaf.