TOMATO-ARTICHOKE TILAPIA
My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally., Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 886mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein.
TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS
Steps:
- On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
- In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
- In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
- While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.
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