Snapper with Artichoke and Olive Sauce

ingredients

• 1/2 Tbsp. Mezzetta® Italian Extra Virgin Olive Oil
• 2 Snapper filets, or light white fish
• 2 Tbsp. butter, divided
• 1/2 jar Mezzetta® Marinated Artichoke Hearts, finely chopped, reserve juice
• 2 garlic cloves, minced
• 1 cup fresh mushrooms, sliced
• 1/2 cup Mezzetta® Sliced Kalamata Olives
• 1/4 cup heavy cream
• 1/4 cup lemon juice
• Salt to taste
• *Calculated ingredients may not always be as accurate as the original recipe.

preparation

Add olive oil to a medium-sized skillet and heat. When hot, sear the fish for 2 to 3 minutes; allow a nice golden crust to form on each side. Remove from the pan and transfer to a rack or plate.

Add the artichoke juice and 1 tablespoon butter to the pan, scraping the bottom to release the brown bits.

Add the garlic and mushrooms and cook for 2 to 3 minutes. Add the chopped artichoke hearts and olives; continue cooking for another 2 to 3 minutes.

Stir in the cream and remaining butter. Add the lemon juice and adjust the seasoning with salt and pepper to taste. Pour the sauce into a serving dish and lay the fish on top.

Chef’s Notes

Flavorful and light, this fish would be perfect served over rice pilaf or orzo and salad with sautéed seasonal vegetables.