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This recipe was created one evening as I scoured my pantry in the hopes of making something new. I’m a sucker for tomatoes and artichokes mixed together, and the flavor combination is light enough to pair well with the fish. It was easy to throw together, and it won my husband over!
1. Heat a large skillet over medium-high heat. Drizzle a tablespoon of olive oil on the bottom of the pan and add garlic and onions. Saute until tender.
2. Add the artichokes and tomatoes to the garlic and onions. Sprinkle lightly with salt and pepper, then saute 3-4 minutes, until heated through. Remove mixture to a bowl and set aside.
3. Place the skillet back on the burner (still on medium-high heat), and drizzle remaining olive oil across the pan. Rub each tilapia fillet lightly with blackening seasoning (to your taste) and add to the pan. Cook for 3 minutes, and then turn each piece over gently. Add the tomato/artichoke mixture back to the pan, the splash of white wine, and cover with a lid. Let the mixture cook for 2 minutes (the tilapia should be cooked through at this point).
4. Serve with fresh steamed vegetables and yellow rice. Enjoy!
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!