Sautéed Red Snapper With Mustard Caper Sauce

These look elegant and taste great, but they take just minutes to sauté for a memorable meal. Serve with green beans and steamed rice.

ingredients

• 1/4 cup Stonewall Kitchen Roasted Garlic Mustard
• 1/4 cup light cream
• 6 tablespoons bottled clam broth
• 2 tablespoons finely chopped flat leaf parsley
• 2 teaspoons capers, mashed
• Whole wheat flour generously seasoned with salt, pepper and thyme leaves
• 4 (5 to 6 ounce) red snapper fillets, skin on
• 2 to 3 tablespoons Stonewall Kitchen Roasted Garlic Oil

directions

1. Blend Roasted Garlic Mustard, cream, clam broth, parsley and capers together in a small bowl. Set aside.
2. Place seasoned flour in a flat dish and coat snapper fillets on both sides.
3. Heat oil in a large, heavy skillet over medium high heat. Add fillets flesh side down and sauté over medium heat until lightly browned, about 3 minutes.
4. Turn fish with a long metal spatula, and sauté second side for 3 minutes. Transfer to a heated platter or plates while finishing sauce.
5. Wipe out skillet if there are burned bits. Pour in mustard cream mixture, bring to a boil and allow to reduce briefly. Spoon over fish and serve.