Ingredients
SNAPPER FILET
WHITE RICE
SHALLOTS
CHARDONNAY
ARTICHOKES
BUTTON MUSHROOMS
CHOPPED GARLIC
LEMON
BUTTER
PARSLEY
S&P
CUMIN
FLOUR
Preparation
DUST SNAPPER IN FLOUR MIXTURE OF SALT AND PEPPER AND CUMIN. SAUTE FILET IN OIL. BROWN ON BOTH SIDES THEN ADD DICED GARLIC, AND SHALLOTS ARTICHOKES AND MUSHROOMS THEN DEGLAZE WITH CHARDONNAY ALMOST COVERING THE FILET REDUCE DOWN TILL FISH IS COOK THREW THEN SEASON TO TASTE ADD SQUEEZE OF LEMON JUICE AND FINISH WITH BUTTER SERVE OVER RICE
