SNAPPER WITH VEGETABLES – serves 4

2 lbs. fresh Snapper – coated in Andy’s Red Seasoned Breading
½ C Olive Oil
1 T Butter
I C Shitake Mushrooms
1 lg tomato – chopped
2 medium artichoke hearts – quartered
1 T chopped basil
1 T chopped cilantro
½ C black olives – sliced

1 T lemon juice

Add breaded fillets to pan after moving vegetables to side. Cook fish 1 minute each side. Remove to plate. Cover with vegetable mixture and serve.