Once the summer months hit, lighter fare is essential for my dinner menus. This means a lot of salads, and a lot of fish! Typically, I like blackening a piece of tilapia and serving it with a side of rice and vegetables. However, over time I’ve been getting a little tired of preparing a meal the same way over and over. So, last week I decided to try something new. I poked around my pantry to get inspired, and came up with a recipe for Spanish-style tilapia…and I think it turned out quite well!
Looks pretty tasty, right? I’m a sucker for tomatoes and artichokes mixed together, and the flavor combination is light enough to pair well with the fish. I had to laugh a little bit when I looked down at my plate that night: 5 or so years ago, I would not touch an artichoke with a 10 foot pole…now I’m adding them to fish dishes, pizza, pasta…you name it! Ah, how times have changed.
Ok ok, on to the recipe, because I know you’ll probably want it. And I promise – this is EASY! Even if you’re afraid of cooking fish, I guarantee you can create this dish without fear.
Spanish-style Tilapia
- 4 small/medium tilapia filets (or other mild, white fish)
- 1 can artichoke hearts, drained and chopped
- 1 can Rotel, drained (I used Regular, but use the spice level you're comfortable with)
- 1 clove garlic, minced
- ¼ yellow onion, diced
- Blackening seasoning
- White wine (a splash)
- Extra virgin olive oil
- Salt and pepper, to taste
- Heat a large skillet over medium-high heat. Drizzle a small amount of olive oil on the bottom of the pan and add garlic and onions. Saute until tender.
- Add the artichokes and tomatoes to the garlic and onions. Sprinkle lightly with salt and pepper, then saute 3-4 minutes, until heated through. Remove mixture to a bowl and set aside.
- Place the skillet back on the burner (still on medium-high heat), and drizzle a small amount of olive oil across the pan. Rub each tilapia filet lightly with blackening seasoning and add to the pan. Cook for 3 minutes, and then turn each piece over gently. Add the tomato/artichoke mixture back to the pan and cover with a lid. Let cook for 2 minutes (the tilapia should be cooked through at this point).
- Serve with fresh steamed vegetables and yellow rice. Enjoy!
Blackening seasoning – if you’re looking for a recipe, here’s mine
Are you a fan of fish dishes? What is your favorite preparation?
Mmmmmm, a perfect summer dish! Guess who ended up making a trip to labor and delivery on Sat. night? This lady bean is really enjoying messing with us. Haha!
Oh my goodness, what a little stinker! 😉
Yum! I’m definitely bookmarking this to try some time!
I am so going to try this. I LOVE tomatoes, artichokes, and tilapia so this look delicious. Thanks for sharing!
So glad to hear that! It’s definitely a combination of flavors I enjoy as well!