Wednesday, July 1, 2009

Tilapia with tomato, artichokes, tofu

Hearts of gold Tilapia with tofu cubes

A light yummy tilapia for a weekday dinner. However, any kind of white fish like cod, haddock, grouper, and chilean sea bass fillets would all work well in this recipe. We went with tilapia since it was the fresh fish vs. the defrosted ones at the market. The tofu soaks up all the delicious fresh juices from the ingredients, and adds a fusion twist to this dish. Serve fresh with simple veggies.

1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup red wine

2 tablespoons of white wine
2 roma tomatoes, diced

1 1/4 teaspoons fresh rosemary
half carton of extra firm tofu, cut into cubes
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 pounds tilapia fillets
1 1/2 cups defrosted artichoke hearts
2 tablespoons chopped mint
1 1/2 teaspoons with red pepper flakes


Sprinkle the tilapia with salt and pepper, a dash of white wine and set aside.

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. Add tofu cubes, bring to a simmer and continue simmering, covered, for 10 minutes.

Add in artichoke hearts and red pepper flakes, and simmer for 5 minutes. Nestle the fish in the sauce, pour in red wine, bring back to a simmer, and continue simmering gently, covered, until just done, about 6 minutes for 1/2-inch-thick fillets.
Now, carefully remove the fish from the pan. Stir the fresh mint 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.

Pair with greens, here we paried with plain blanched broccoli to give it a nice balance.

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