More Great Recipes: Dinner | Fish | Main Dish

Athenian Fish

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Member since 2009

Serves | Prep Time | Cook Time


4 tilapia (or snapper, mahi) fillets, 1-1 1/2 lb (thawed, if needed)

1/4 teaspoon pepper

1 teaspoon oregano, divided

1 tablespoon extra-virgin olive oil

1 tablespoon minced garlic

1/4 cup diced onions

1 (14-ounce) can quartered artichoke hearts (drained)

1 (14.5-ounce) can diced tomatoes (drained)

1/4 cup white wine

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with pepper and 1/2 teaspoon of oregano.

2. Place oil in pan; swirl to coat. Add garlic and onions; cook 1–2 minutes, stirring once, or until onions are slightly softened.

3. Add fish fillets (wash hands). Top with remaining ingredients (including remaining 1/2 teaspoon oregano).

4. Cover and cook 8–10 minutes, stirring vegetables once, or until internal temperature reaches 145°F (or flesh is opaque and separates easily with a fork). Cook time may vary depending on the thickness of the fish. Serve.

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