Recipe of the Week
Seared fish with artichoke relish
3 tbsp olive oil
1 medium oinion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1-14 oz can artichoke hearts, rinsed, chopped
1 tbsp red wine vinegar
1/2 C fresh flat leaf parsley, chopped
4-six oz pieces of skinless white fish fillets (cod, tilapia, etc)
Heat 1 tbsp oil in large skillet over medium heat. Add oinion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered stirring occasionally for 6 minutes. Add the celery and garlic and cook, covered, stirring occasionally, for 3 minutes. Add the artichokes, vinegar and 1 tbsp olive oil and mix to combine. Fold in parsley and transfer the artichoke relish to bowl. Wipe out the skillet with damp paper towel and heat remaining tbsp oil over medium high heat. Season fish with 1/2 tsp salt and pepper and cook until golden brown (3-5 min/side). Spoon relish over fish and serve.
Makes 4 servings.
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