seasoned
flour (flour seasoned with salt and pepper)
3
ozs.
butter,
divided
1/2
tsp.
shallots,
minced
1/4
tsp.
garlic,
minced
1/3
cup
mushrooms,
sliced
1/4
cup
tomato,
diced
3
each
scallions,minced
3
oz.
white
wine
1
each
lemon
1/4
cup
fish
stock or chicken stock
1
tsp.
parsley,
chopped
to taste
salt
to
taste
fresh
ground black pepper
METHOD
1.
Heat
a large sauté pan with oil. Dredge snapper fillets lightly with
seasoned flour. When oil is hot, carefully add snapper fillets
to the sauté pan. Cook until golden brown on both sides (approximately
3 - 4 minutes per side). Remove cooked fillets and keep warm.
Drain oil from sauté pan. Return pan to heat and melt 3 ozs.
of butter.
2.
Add shallots, garlic, mushrooms and tomatoes, sauté briefly.
Add white wine to deglaze and allow liquid to reduce by 1/2.
Add fish stock and bring to a simmer. Season with lemon juice,
salt and pepper. "Mount " sauce by whisking in remaining butter.
Garnish sauce with minced scallions and chopped parsley. Place
cooked snapper fillets on warm serving plates and top with sauce.
Serve immediately.
