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IMG_3262I love fish, but I like to try new flavors whenever I can. I tend to steer away from simmering anything in straight tomato sauce so this sauce is a great alternative when you want to incorporate some freshness into a dish but not overpower what you are cooking.  I love artichokes, love them! Whenever I find a new way to use them, the flavor always pays off. This light fish, with the tomato wine reduction and artichoke is a winner. It reminds me of a Greek bruchetta tapenade with a hint of lemon to bring it all together. Served with fresh sauteed asparagus and garlic.

You will need:

  • 5 Tbs extra virgin olive oil
  • ½ cup of flour
  • 4 Tilapia filets (6-8oz. each), or other whit fillets, like Cod or Mahi
  • 1/2 Cup of diced red onion
  • 1 Cup tomatoes seeds removed and diced
  • 2 cloves of minced garlic
  • 1 6oz jar of marinated artichoke hearts
  • 1 cup of dry white wine, such as Chardonnay (optional)
  • 1/4 of a lemon squeezed
  • 2 Tbs of butter
  • 1/4 Cup of fresh dill roughly chopped
  • salt and pepper

***Optional 1 bunch of fresh asparagus , 2 garlic cloves minced and a squeeze of lemon and 2Tbs of olive oil to saute.

Fist thing, lets prep the veggies and get the flour coating ready. On a plate mix the flour, salt and pepper and set aside.

IMG_3229Take tomatoes and slice in quarters, de-seed and dice. To de-seed simply cut the middle away from the quarter.

IMG_3232Take the tomatoes and put into a med. size bowl and squeeze 1/4 of a lemon right onto the tomatoes. The lemon gives this dish a wonderful brightness so try not to skip this step.

IMG_3233Drain the marinated artichoke hearts and roughly chop that long with the fresh dill. Dice the onion and garlic into small pieces.

IMG_3245IMG_3244Get out the fish fillets and rinse under cold water. Lay each onto the plate of flour, making sure to cover each side. You don;t need egg, or a milk wash, rinsing them with water works just fine with the flour and keeps this dish nice and light.

IMG_3234Heat 3Tbs olive oil and a pat of butter in a large pan over medium heat.

IMG_3242Place coated fish in the pan, laying them away from you so you don’t splatter and burn yourself.  Cook each side about 4 minutes until golden brown.

IMG_3238IMG_3239When your fish is nice and golden on both sides, take each piece. of fish and add to a plate covered with a paper towel to soak up an excess oil.  You can cover the plate with foil to keep warm while you make the topping for the fish.

IMG_3240Add 2 Tbs of olive oil to a medium sized pan pan along with onions and garlic and cook until onions are nice and toasty looking but not burnt.

IMG_3247Add the diced  tomato and artichoke and stir well, letting the flavors simmer together for about 2minutes.

IMG_3248Add the white wine to the pan, any quality white wine you would normally drink. Better take a sip to make sure it’s good! RIGHT?

IMG_3251Simmer until liquid is reduced by at least half, leaving you with a nice rich sauce.

IMG_3252Add in the fresh dill.

IMG_3255While this is simmering for about 5 to 10 minutes on a low simmer, is when I started my asparagus in the pan. I added 2 Tbs of olive oil, 2 cloves of minced garlic and the asparagus. Add about 1/4 cup of water to steam when the pan is hot. IMG_3254When the asparagus is bright green it is done. Nice and crisp but not limpy.IMG_3257When the sauce is nice and rich you are done. Place fillets on serving plates and spoon on sauce generously. I served mine over over a nice yellow rice. This dish was amazing, I could not have asked for anything better in my favorite restaurant. The lightness of the fish pairs beautifully with this rich but light fresh sauce or tapenade. A must try.
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