1 1/4 lb. red snapper, cleaned
All-purpose flour for dredging
Vegetable oil for frying
4 garlic cloves, minced
3 tbsp. butter
1/2 red bell pepper, cut into julienne strips
1/4 c. dry white wine
1/4 c. bottled clam juice
2 tbsp. balsamic vinegar
2 plum tomatoes, seeded and cut into julienne strips
1-2 tbsp. ground coriander

Season the snapper with salt and black pepper and dredge it in the flour, shaking off the excess. In a skillet, fry the snapper in 3/4 inch of 375 degree oil for 3 to 4 minutes on each side.

While snapper is frying, in a saucepan cook the garlic in 2 tbsp. of the butter over low heat, stirring, until it is softened. Add the bell peppers, stirring to coat them with butter and add the wine and clam juice.

Boil the liquid, stirring occasionally, until it is reduced to 2-3 tbsp. and add the vinegar, the tomatoes and the coriander. Reduce the heat to low. Stir in the remaining tbsp. of butter and season the sauce with salt and pepper. Transfer snapper to paper towels and drain briefly. Arrange snapper on a platter and pour the sauce over it. Serves two.