Tuesday, October 07, 2008
This recipe is easy to put together and very healthy. If you have friends who are watching what they eat, for whatever reason, and dont' feel very confident in the kitchen, this dish practically makes itself and is sure to please.
4 T extra virgin olive oil
2 jalapeños with seeds
6 garlic cloves
Small white onion
1/4 cup red wine vinegar
5-6 fresh roma tomatoes
1 15 oz can artichoke hearts in water
1 28 oz. can crushed tomatoes (preferably Fire Roasted style)
1/2 c. dry sherry or red wine
Juice from one whole lemon, divided
4 fillets of Tilapia
Heat the oil in a large pot, add the chopped peppers, garlic and onions and cook until the garlic is brown and the onions are translucent. Chop the tomatoes roughly and add to the pot along with the red wine vinegar, the can of artichoke hearts and the crushed tomatoes. Let simmer for 10 minutes or until the roma tomatoes start to break down. Add the wine and half of the lemon juice and stir. Gently lay the Tilapia pieces into the tomato mixture and push down with a spoon so they're covered with the tomato sauce. Cover the pot and let simmer for 12 to 15 minutes, or until the fish is cooked through. It should flake easily and look opaque.
De-pit the avocado, peel off the skin and cut the flesh into chunks. Sprinkle with half the lemon juice and a good pinch of salt. Serve the fish with a good heaping ladle of the sauce and top with a spoonful of the avocado.