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
Instructions
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!
Recipe by Helpful Homemade at https://helpfulhomemade.com/spanish-style-tilapia/