Tilapia with Artichokes and Sun-Dried Tomatoes

Name: Tilapia with Artichokes and Sun-Dried Tomatoes
Yield: serves 4, 3 ounces fish per serving
Ingredients: 1 tablespoon all-purpose flour; 4 mild fish fillets, such as tilapia (about 4 ounces each), rinsed and patted dry; 2 tablespoons olive oil; 1 teaspoon bottled chopped garlic or 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 9-ounce package frozen artichoke hearts, thawed and patted dry; 4 dry-packed sun-dried tomato halves, chopped; Pepper to taste

December 9, 2011

Tilapia, a farm-raised fish, has a very delicate flavor, similar to that of sole. In this recipe, tilapia combines superbly with white wine, sun-dried tomatoes, and artichoke hearts for a dish fit for almost any occasion.

Recipe notes

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