{"id":7484,"date":"2011-02-02T21:02:55","date_gmt":"2011-02-02T21:02:55","guid":{"rendered":""},"modified":"2011-02-02T21:02:55","modified_gmt":"2011-02-02T21:02:55","slug":"Dinner-Recipe--Snapper-Proven-ale-On-Yellow-Rice-","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=7484","title":{"rendered":"Dinner Recipe: Snapper Proven\u00e7ale On Yellow Rice"},"content":{"rendered":"

Ingredients
\n1 (10-ounce) package yellow rice mix
\n2 1\/2 cups water
\n3 tablespoons extra-virgin olive oil, divided
\n2\u20133 medium shallots (rinsed)
\n1 (4-ounce) can mushroom pieces (drained)
\n1 cup canned herb\/garlic diced tomatoes (drained)
\n1\/3 cup sliced black olives
\n1\/3 cup white wine
\n2 1\/2 teaspoons capers
\n1\/2 cup flour
\n1 teaspoon seasoned salt
\n1 1\/2 pounds snapper fillets (ask to have skin removed) <\/p>\n

Steps
\n1. Combine rice mix, water, and 1 tablespoon olive oil in medium saucepan; bring to boil on high. When rice boils, cover, and reduce to low; simmer 15 minutes.
\n2. Peel and chop shallots (3 tablespoons); place in medium bowl. Stir in mushrooms, tomatoes, olives, wine, and capers. Mix flour and seasoned salt in shallow bowl.
\n3. Preheat large saut\u00e9 pan on medium-high 2\u20133 minutes. Place remaining 2 tablespoons olive oil in pan; swirl to coat. Dredge fish in flour mixture; place in pan (wash hands). Cook 2\u20133 minutes on each side or until golden.
\n4. Remove rice from heat; let stand 10 minutes. Pour tomato mixture over fish; reduce to medium and cook 4\u20135 minutes, stirring often, or just until fish is opaque and separates easily with a fork. Fluff rice with fork; serve fish and sauce over rice.
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

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