Ingredients4 fish fillets (tilapia, snapper, or mahi; 1–1 1/2 lb), thawed
1/4 teaspoon pepper
1 teaspoon Greek seasoning, divided
1 tablespoon Organic Spanish extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup pre-diced onions
1 (14-oz) can quartered artichoke hearts (drained)
1 (14.5-oz) can diced tomatoes (drained)
1/4 cup white wine
- Always check fish for bones.
- Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with pepper and 1/2 teaspoon Greek seasoning (wash hands).
- Place oil in pan, then add garlic and onions; cook and stir 1–2 minutes or until onions are slightly softened.
- Add fish fillets and top with remaining ingredients (including remaining 1/2 teaspoon Greek seasoning). Cover and cook 8–10 minutes, stirring vegetables once, and until fish is 145°F (or flesh separates easily). Serve.