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Source: Food and Wine Quick from Scratch

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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 19 minutes
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1 tablespoon cooking oil
4 garlic cloves, minced
1/2 cup dry red wine
2 1/2 cups canned crushed tomatoes in thick puree, (from one 28-ounce can)
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 pounds tilapia fillets
1 1/2 cups artichoke hearts, (one 14½-ounce can) chopped, drained, and rinsed
2 tablespoons fresh parsley or basil, chopped




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.

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.

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.


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.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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