ATHENIAN FISH

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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

Directions

  • 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.

Notes

Slightly adapted from Publix Apron Meals

Categories: Dinner  Fish  Main Dish 

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