Lightly dust snapper in flour. Melt 1 oz butter in heated sauté pan. Place snapper in pan and cook until golden brown on both sides. In separate pan mix sauce. Place 1 oz butter in pan. Add garlic, tomatoes, mushrooms, and green onions. Cook for about 2 to 3 minutes.
Add 6 oz Alfredo sauce and continue to cook until sauce thickens. Place vegetable medley on one end of plate with the rice next to it. Put snapper on edge of rice and top snapper with sauce. Garnish with chopped parsley.