Spanish Style Tilapia

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   1.

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   Heat a large skillet over medium-high heat.

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   Drizzle a tablespoon of olive oil on the bottom of the pan and add garlic and onions.

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   Saute until tender.

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   2.

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   Add the artichokes and tomatoes to the garlic and onions.

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   Sprinkle lightly with salt and pepper, then saute 3-4 minutes, until heated through.

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   Remove mixture to a bowl and set aside.

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   3.

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    Place the skillet back on the burner (still on medium-high heat), and drizzle remaining olive oil across the pan.

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    Rub each tilapia fillet lightly with blackening seasoning (to your taste) and add to the pan.

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    Cook for 3 minutes, and then turn each piece over gently.

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    Add the tomato/artichoke mixture back to the pan, the splash of white wine, and cover with a lid.

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    Let the mixture cook for 2 minutes (the tilapia should be cooked through at this point).

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    4.

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    Serve with fresh steamed vegetables and yellow rice.

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    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.