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Name: Fish with Artichoke Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: salt and pepper to taste; 3 c Water, about; 4 Fish fillets, such as salmon; 2 White onions, sliced; Chopped mint or parsley; Kosher salt; 1 c Diced ,seeded tomatoes; 4 lg Artichokes; 6 tb Olive oil, or as needed; 1/2 Lemon, juice of, added to:

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INGREDIENTS

salt and pepper ; to taste
3 c Water, about
4 Fish fillets, such as salmon
2 White onions, sliced
Chopped mint or parsley
Kosher salt
1 c Diced ,seeded tomatoes
4 lg Artichokes
6 tb Olive oil, or as needed
1/2 Lemon, juice of, added to:

Servings

INSTRUCTIONS

Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim the artichokes of all leaves and pare them down to the hearts. Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices, cut them into wedges if they are very large. Keep them in a bowl of lemon water until needed. Film a large saute pan with olive oil. Saute the artichoke slices, stirring often, for about 5 minutes. Add a little of the lemon water and cook until the artichokes are almost completely tender. Set aside. Again fill the pan with olive oil and saute the onions over moderate heat until tender and transluscent, about 8 minutes. Add diced tomatoes, then return artichokes to the pan. Combine well. Season with salt and pepper. Now, rinse the fish. At this point, you have two options. You can saute the fish for 1 or 2 minutes, top with the artichoke mixture, cover the pan and braise over moderate heat, until the fish is just tender. - Or, you can put the fish in the baking dish, top with the artichoke mixture, cover the dish and bake in a preheated , 400*F oven, or until fish is tender, about 10 minutes. (Make sure you check the fish 2 or 3 minutes before its supposed to be done) . Garnish with a generous sprinkle of parsley or mint. Alternative preparation: If you are feeling adventurous, omit the tomatoes. Instead, add the grated zest of one orange and one lemon to the onions while cooking, plus a pinch of hot pepper flakes. Follow your preferred cooking method for the fish,. Then, garnish with segments from 2 oranges (try blood oranges) and finally, the chopped mint or parsley. Serve with mashed potatoes or rice. Posted to JEWISH-FOOD digest V97 #064 by alotzkar@direct.ca (Al) on Feb 28, 1997.

NOTES

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Fish with Artichoke Sauce

salt and pepper to taste
3 c Water, about
4 Fish fillets, such as salmon
2 White onions, sliced
 Chopped mint or parsley
 Kosher salt
1 c Diced ,seeded tomatoes
4 lg Artichokes
6 tb Olive oil, or as needed
1/2 Lemon, juice of, added to:

Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim  the artichokes of all leaves and pare them down to the hearts. Scoop out  the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices,  cut them into wedges if they are very large. Keep them in a bowl of lemon  water until needed.    Film a large saute pan with olive oil. Saute the artichoke slices,  stirring often, for about 5 minutes. Add a little of the lemon water and  cook until the artichokes are almost completely tender. Set aside.    Again fill the pan with olive oil and saute the onions over moderate heat  until tender and transluscent, about 8 minutes. Add diced tomatoes, then  return artichokes to the pan. Combine well. Season with salt and pepper.  Now, rinse the fish.    At this point, you have two options. You can saute the fish for 1 or 2  minutes, top with the artichoke mixture, cover the pan and braise over  moderate heat, until the fish is just tender. - Or, you can put the fish in  the baking dish, top with the artichoke mixture, cover the dish and bake in  a preheated , 400*F oven, or until fish is tender, about 10 minutes. (Make  sure you check the fish 2 or 3 minutes before its supposed to be done) .  Garnish with a generous sprinkle of parsley or mint.  Alternative preparation: If you are feeling adventurous, omit the tomatoes.  Instead, add the grated zest of one orange and one lemon to the onions  while cooking, plus a pinch of hot pepper flakes. Follow your preferred  cooking method for the fish,. Then, garnish with segments from 2 oranges  (try blood oranges) and finally, the chopped mint or parsley.    Serve with mashed potatoes or rice.    Posted to JEWISH-FOOD digest V97 #064 by alotzkar@direct.ca (Al) on Feb 28,  1997.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 4 Servings

Calories: 64
Calories from Fat: 4 (6%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 149.5mg		5 %
Potassium 343.2mg		9 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 4g
Protein 3.5g		5 %
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Calories per serving: 64

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REVIEWS

Svh1969

Very nice dish, I made some adjustments, like putting some sugar in the artichoke so the acidity was in balance, also i instead of using a little water and lemon juice i used some fish stock. I served it with potato mash.

12y