Instructions: Prepare the Red Snapper: Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess.

Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.

Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.

To prepare the Sauteed Green Beans: Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add green beans, and cook until color is set and green beans are tender, about 2 minutes. Use a slotted spoon to transfer to ice-water bath to stop cooking; drain well.

Melt butter in a large skillet over medium heat. Add green beans and toss to coat. Season with salt and pepper. Serve immediately.

This recipe yields 2 servings.

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