Pan Seared Snapper with Wild Rice and Mushrooms Wild Rice 1 shallot, sliced 1 tbsp olive oil 1 garlic clove, minced 1 cup wild rice 1.5 cups chicken broth ½ cup parmesan cheese Snapper 2 fillets of snapper Salt and pepper Olive oil Mushrooms 10 oz any mushrooms 1 tbsp olive oil Lemon Caper Sauce 3 tbsp salted butter Juice from 2 lemons 1 tbsp capers Directions 1. Saute the shallot in olive oil over medium heat. Once the shallots soften, add the garlic. Saute for another minute, then stir in the wild rice. Toast the rice for 2 minutes. Pour in the chicken broth, and bring to a simmer. Cover for 15 minutes, and lower the heat to low. 2. Saute the mushrooms in a tbsp of olive oil over medium heat for 10 minutes. Don’t stir too often. Let them brown and caramelize. 3. Prepare the snapper by removing the bones and drying the fish. Season both sides with salt and pepper. Over medium heat, add the olive oil. Sear the snapper, skin side down, for about 4 minutes, and then flip. Sear for another 4 minutes, or until the snapper reaches 145 degrees F. 4. Remove the snapper, and set aside. In the same pan, add the butter, and melt over medium heat. Once the foam subsides, add the lemon juice and capers. Cook, stirring often, until the sauce begins to thicken. Pour over the snapper, and serve with the rice and mushrooms. recipe via @vindelgiudice