Tilapia with Tomato and Artichoke Sauce
- SERVINGS: 4
A fast tomato sauce with garlic, rosemary and red wine acts as a perfect braising medium for tilapia, a lean white fish now farmed and readily available. Chopped artichoke hearts and a sprinkling of fresh parsley or basil complete the sauce. For a bolder flavor, toss in some capers or chopped black olives at the end.
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 1/2 cup red wine
- 2 1/2 cups canned crushed tomatoes in thick puree (from one 28-ounce can)
- 1 1/4 teaspoons dried rosemary
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 2 pounds tilapia fillets
- 1 1/2 cups chopped drained and rinsed artichoke hearts (one 14 1/2-ounce can)
- 2 tablespoons chopped fresh parsley or basil
- In a large deep frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the wine, tomatoes, rosemary, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Bring to a simmer and continue simmering, covered, for 10 minutes.
- Sprinkle the fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle the fish in the sauce, bring back to a simmer, and continue simmering gently, covered, until just done, about 6 minutes for 1/2-inch-thick fillets.
- Carefully remove the fish from the pan. Stir the artichoke hearts and parsley into the sauce and cook until warmed through, about 2 minutes. Stir in any accumulated juices from the fish. Spoon the sauce over the tilapia.
The acidity in the tomatoes makes this a good candidate for pairing with an assertive, acidic white wine with plenty of character. A Sauvignon Blanc, either from the Loire Valley in France (such as a Sancerre) or from California, would be a good choice.
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Congratulations to Mei Lin, winner of Top Chef Season 12.