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Snapper Adele

1 lb. red Snapper Fillet
Flour for dredging
3 Tbsp. olive oil
1 small onion, sliced
2 Tbsp. oil packed sundried tomatoes, sliced
4 artichoke hearts, quartered
2 oz. vodka
4 oz. Fish Stock or Clam Juice
1 dash crushed red pepper flakes
1 dash oregano
Salt & pepper to taste

Dust Fillets with flour; saute in oil 1 minute each side; remove to heated dish. Add onions to oil; cook until transparent. Return fish to skillet; add sundried tomato slices and artichoke hearts. Add vodka; flame. Add Fish Stock and spices. Cover and cook 6-8 minutes until fish flakes.

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