1 lb. red snapper filet
Flour for dredging
3 tbsp. olive oil
1 sm. 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 filets 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.