Red Snapper with Rosemary

INGREDIENTS

• All-purpose flour, for dusting
• 2 eight-ounce skinless red-snapper fillets
• 2 tablespoons canola oil
• 1 tablespoon very finely chopped shallot
• 1 teaspoon fresh rosemary
• 2 plum tomatoes, peeled, seeded, and julienned
• 2 tablespoons unsalted butter
• 12 gaeta olives, pitted
• 1 tablespoon dry white wine
• 1/2 cup , or low-sodium canned Homemade Chicken Stock
• Coarse salt and freshly ground pepper
• Sauteed Green Beans