Pan-Fried Red Snapper with Black Olives and Rosemary

Any firm fleshed white fish is the perfect vehicle for this deep flavoured, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.

1 lb red snapper, cut into 6-8 oz fillets, ¾" thick (if your fillets are thinner, lessen cooking time)
coarse sea salt
black pepper, freshly cracked
3 Tbsp. all-purpose flour, unbleached
1½ Tbsp. olive oil
1 clove garlic, minced (about 1 Tbsp.)
¼ cup Italian white wine, or dry vermouth
2 Tbsp. black olives, such as; Gaeta or Nicoise, pitted and sliced
2 tsp. fresh rosemary leaves
1 Tbsp. butter

Garnish:
1 lemon, cut in wedges
2 sprigs rosemary

Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.

Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.

Making room in the side of the pan, add the garlic and cook, stirring, for 10-15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1½ minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish.

Garnish with fresh rosemary sprigs and serve with lemon wedges.

Makes 2 servings.