By Aggieskitchen
This is one of those meals that you could put together easily with items from your pantry. I usually throw this meal together on those nights where I don’t feel like doing a lot of chopping and slicing. If you like Mediterranean flavors, then you will love this dish. It’s so light and good for you…and doesn’t skimp on taste at all. You can serve it with rice or maybe some pasta with a little olive oil. If you don’t have any white wine on hand, you can substitute white wine vinegar for it.
Snapper Provencale
Ingredients:
- 2–3 medium shallots, chopped
- 1 (4-ounce) can mushroom pieces (drained)
- 1 cup canned herb/garlic diced or stewed tomatoes
- 1/3 cup pitted Kalamata olives
- 1/3 cup white wine
- 2 1/2 teaspoons capers
- 1/2 cup flour
- 1 teaspoon seasoned salt
- 1 1/2 pounds snapper fillets (I use frozen)
Instructions:
- Chop shallots and place in medium bowl. Stir in mushrooms, tomatoes, olives, wine, and capers.
- Mix flour and seasoned salt in shallow bowl.
- Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons olive oil in pan; swirl to coat. Dredge fish in flour mixture; place in pan. Cook 2–3 minutes on each side or until golden.
- Pour tomato mixture over fish; reduce to medium and cook 4–5 minutes, stirring often, or just until fish is opaque and separates easily with a fork.
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