Bama Sea Products fish Recipes - Red Snapper Sauté with Artichokes and Wild Mushrooms

Red Snapper Sauté with Artichokes and Wild Mushrooms

4 Snapper fillets (5-6 oz. each)	1 Clove Garlic (minced)
½ cup Flour (seasoned with 1tsp. Salt)	1 Green Onion (chopped)
4 TB olive oil	2 oz. Dry Sherry
Salt and pepper to taste	1 TB Butter (unsalted)
1 (6 oz. jar) Artichoke hearts (drained, cut in quarters)	6 oz. Wild Mushrooms (sliced)

Preheat skillet over medium high heat. Season snapper with salt and pepper, coat snapper fillets in seasoned flour, pat off excess flour. Add 3 TB olive oil to pan and allow to heat to pan’s temperature. Add dusted snapper fillets to skillet, sautéing on both sides for approximately 3-4 minutes on each side until golden brown, remove fish from pan and reserve. Return skillet to stove on high heat, add remaining olive oil, add mushrooms and garlic, season with salt and peppers, sauté mushrooms until soft. Add artichoke hearts, sauté for 1 minute until hot but not broken. Add green onion and sherry, reduce sherry by half in volume. Remove pan from stove, add butter, whisking until sauce is smooth, season to taste with salt and pepper, to serve pour artichoke sauce over fish.

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