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Tilapia with Artichokes and Sun-Dried Tomatoes

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Fast and flavourful - a perfect weeknight meal!
 
 
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SKILL LEVEL
Serves
4 servings
 
 
Mazola®
 
 
Ingredients
 
4 tilapia OR sole fillets (about 4 ounces/125 g each)
1 tablespoon all-purpose flour
2 teaspoons snipped fresh parsley
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
2 medium garlic cloves, chopped
1/2 cup dry white wine (regular OR nonalcoholic)
1/2 cup fat-free evaporated milk
1/4 cup plus 2 tablespoons lemon juice
1/2 of a 9 ounce package frozen arichoke hearts OR 1/2 of a 14 ounce can artichokes, quartered (rinsed and drained if canned)
2 sun-dried tomatoes, dry packed (4 halves), chopped
Pepper to taste
 
 
Instructions
 

Rinse fish; pat to dry with paper towels.  Sprinkle flour and parsley on both sides of fish.

Heat a large skillet over medium heat.  Add oil and swirl to coat bottom of skillet.  Cook fish for 3 minutes.  Turn fish over and cook for 2 minutes; sprinkle with garlic and cook for 1 minute.

Increase heat to high and add remaining ingredients.  Cook for 6 to 8 minutes, or until sauce thickens to desired consistency, stirring occasionally.

 
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