Tilapia with Tomato and Artichoke Sauce

Tilapia with Tomato and Artichoke Sauce
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ cups chopped drained and rinsed artichoke hearts (one 14 1/2-ounce can)
  • ½ teaspoon fresh-ground black pepper
  • 1 ¼ teaspoons salt
  • 2 pounds tilapia fillets
  • 2 tablespoons chopped fresh parsley or basil
  • ½ cup red wine
  • 4 cloves garlic, minced
  • + 3 more ingredients
    • 1 ¼ teaspoons dried rosemary
    • 1 tablespoon cooking oil
    • 2 ½ cups canned crushed tomatoes in thick puree (from one 28-ounce can)

1. 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 minute...

View full recipe at My Recipes

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