Name: Tilapia with Tomato and Artichoke Sauce
Yield: 4
Ingredients: 1 tbsp. Cooking oil -; 4 cloves garlic -; 1/2 c. red wine -; 2 1/2 c. canned crushed tomatoes in thick puree (from one 28-ounce can) -; 1 1/4 tsp. dried rosemary -; 1 1/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 2 lb. tilapia fillets -; 1 1/2 c. chopped drained and rinsed artichoke hearts (one 14 1/2-ounce can) -; 2 tbsp. chopped fresh parsley or basil -

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Ingredients for - Tilapia with Tomato and Artichoke Sauce

1. 1 tbsp. Cooking oil -

2. 4 cloves garlic -

3. 1/2 c. red wine -

4. 2 1/2 c. canned crushed tomatoes in thick puree (from one 28-ounce can) -

5. 1 1/4 tsp. dried rosemary -

6. 1 1/4 tsp. salt -

7. 1/2 tsp. fresh-ground black pepper -

8. 2 lb. tilapia fillets -

9. 1 1/2 c. chopped drained and rinsed artichoke hearts (one 14 1/2-ounce can) -

10. 2 tbsp. chopped fresh parsley or basil -

How to cook deliciously - Tilapia with Tomato and Artichoke Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

Wine Recommendation: 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.