Recipe of the Week #5: Snapper Provençale On Yellow Rice

Kinda on a downer this week, the kids went back to college.  We really loved having them home.  So I wasn't feeling especially creative.  An excellent resource for times like this is Apron's, which is Publix's cooking school, recipe repository, event planning, what-have-you.

This recipe is easy, tasty, and pretty on the plate.  Roughly half an hour to make and, if you do use the pound and a half of fish they call for, there's leftovers for work the next day.  I like it with spinach instead of salad but I like nearly anything instead of salad.  Tonight was haddock, instead of snapper.  Very good.

Snapper Provençale On Yellow Rice

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

Instructions:
1. 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.

2. 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.

3. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons olive oil in pan; swirl to coat. Dredge fish in flour mixture; place in pan (wash hands). Cook 2–3 minutes on each side or until golden.

4. Remove rice from heat; let stand 10 minutes. Pour tomato mixture over fish; reduce to medium and cook 4–5 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.

Wife's rating: ***1/2 (out of 5).  "This is such a treat."
My rating:  ***1/2.  Like I said, very good.