Tilapia with Tomato and Artichoke Sauce
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. Slideshow: Fast Fish
August 2012
Gallery
Credit:
© Helene Dujardin
Recipe Summary
Ingredients
Directions
Notes
Fish Alternatives Cod, haddock, grouper, and Chilean sea bass fillets would all work well in this recipe.
Suggested Pairing
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.