Tilapia with Artichoke Relish.

Last Friday, I wrapped up my first week of work at my new job.

Also on last Friday, I suddenly realized I was about to wrap up my first week of spring marathon training.

Because of the aforementioned new gig, I managed to only make it out for two very short (and very slow) runs during the week.

But I have very high hopes for this week, including some clean eating (like the recipe below) and nailing each of my workouts.

Good thing I skipped going to the gym last night…Whoops.

Tilapia with Artichoke Relish
Serves 4


extra-virgin olive oil
1/2 lg. yellow onion, minced
black pepper, freshly ground
2 lg. garlic cloves, minced
1 can artichoke hearts or bottoms, roughly chopped
1/3 pitted Kalamata olives, roughly chopped
2 to 3 Tbsps. capers
1 to 2 Tbsps. white wine
1/4 cup flat leaf parsley, finely chopped
4 tilapia filets
2 cups cooked cous cous, for serving


1. In large sauté pan, bring 2 Tbsps. olive oil to medium heat; add onion; season; sauté 5 minutes or until soft; add garlic; sauté 1 minute; add artichokes, olives, and capers; season; sauté 5 minutes or until artichokes begin to golden in color; deglaze pan with white wine, scraping up bits from bottom of pan; reduce liquid to 1/2 Tbsp.; remove from heat; stir in parsley; season to taste; reserve.

2. Bring 3 Tbsps. olive oil to medium-high heat in large sauté pan; season tilapia filets; place filets skin-side down in pan; cook until golden brown and crisp, about 2 minutes; flip; cook remaining side until fully cooked through, about 2 minutes; remove from pan, draining off any excess oil; serve each filet with 1/2 cup cous cous and artichoke relish.



2 responses to “Tilapia with Artichoke Relish.

  1. You’re so fancy and Mediterranean! This sounds good. Though I think it might be the first recipe you’ve ever created without cheese, which saddens me.

  2. Pingback: Grilled Cheese with Spinach & Prosciutto. | The Lewis Report·

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