Harbor Grill Sauteed Snapper

6 Snapper Fillets
½ cup – All Purpose Flour
½ Cup – Milk
Salt & Pepper to taste

1 - 14 oz Can – Quartered Artichoke Hearts in water (NOT Marinated)
1 - 14 oz Can – Whole Peeled Tomatoes, Drained & Quartered
2 – Green Onions, Sliced in ¼ to ½ inch pieces
2 – Cloves Garlic, Minced
1 – Tablespoon Capers
½ Stick – Butter, divided
2 Tablespoons – Olive Oil
¼ Cup – Dry White Wine

Rinse the artichoke hearts in fresh water, drain and reserve. Cut them into smaller pieces if you like.

In a sauté pan heat ¼ stick of butter and 2 Tbsp. olive oil over medium heat. Soak fillets in milk, drain lightly then dredge in flour. Dust excess flour from fillets and sauté until browned evenly, turning once (about 3 minute per side). Remove fillets to paper towels to drain, dusting with salt & pepper.

Add ¼ stick of butter to the pan along with the garlic and green onions, sauté 1 minute. Add artichoke hearts, tomatoes, and capers to the pan and increase the heat to high stirring about 1 minute. When the pan is hot, pour the wine into the pan and cook 1 or two more minutes until the wine is beginning to reduce. Taste a season with salt & Pepper.

Place fillets on serving plates distributing the sauce evenly over the fillets, garnish with parsley.