Snapper Provencal
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| Wed, 03-05-2008 - 9:11pm |
I made this tonight and it was delicious and incredibly easy. Found the recipe on the back of my frozen fish bag, I usually like fresh fish but frozen is more convenient for me and having in the freezer will get me to eat more fish! I will be making this dish very often! I served fish and sauce over Kashi's 7 Grain Pilaf.
SNAPPER PROVENCAL
2 TB olive oil (you can probably get away with 1 TB)
1 clove chopped garlic
2–3 medium shallots
1 (4-ounce) can mushroom pieces (drained)
1 cup canned herb/garlic stewed tomatoes
1/3 cup sliced black olives (I used whole pitted kalamata olives)
1/3 cup white wine (I was out of wine so used white wine vinegar, probably better with wine though)
1 teaspoon capers
1/4 cup flour (I used whole wheat flour)
1 teaspoon seasoned salt
2 6oz snapper fillets
Steps
Peel and chop shallots,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 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. Salt and Pepper to taste


Hi,
Can I use this recipe on Phase 1?
I love fish and always looking for new recipe ideas.
Have a great day,