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

Spanish-style tilapia

 

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Author: Katie Compton

Ingredients

• 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

1. 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.
2. 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.
3. 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).
4. Serve with fresh steamed vegetables and yellow rice. Enjoy!

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Blackening seasoning – if you’re looking for a recipe, here’s mine

Are you a fan of fish dishes? What is your favorite preparation?