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
Fish Alternatives Cod, haddock, grouper, and Chilean sea bass fillets would all work well in this recipe.
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.