Snapper Monterey


2 six-ounce snapper filets
1/4 cup flour seasoned with salt and pepper to taste
1 tablespoon vegetable oil


Coat both sides of snapper with flour. In a sauté pan over medium high heat, add vegetable oil, bring to temperature and add snapper. Cook snapper for 90 seconds per side, remove from heat and place on two plates. Keep snapper warm while making the sauce.
Sauce
1/2 tablespoon olive oil
1/4 cup tomatoes, diced
1/4 cup mushrooms, diced
8 each raw 26-30 shrimp, peeled and deveined
1/2 teaspoon garlic, crushed
1/4 cup white wine or chicken stock
1/2 tablespoon parsley, chopped
1/4 cup demi-glaze (package mix available in the spice section of your local supermarket)


Wipe out snapper pan. Over medium-high heat, add to the snapper pan the olive oil, tomatoes, mushrooms, shrimp and garlic. Cook for one to two minutes. Add white wine or chicken stock and cook for 30 – 40 seconds more. Add the demi-glaze and cook for an additional 30 seconds. Add the chopped parsley and 1/2 of the sauce over each snapper filet. Serve immediately.

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