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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 388.4
  • Total Fat: 20.9 g
  • Cholesterol: 73.3 mg
  • Sodium: 87.8 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 35.5 g

View full nutritional breakdown of Tilapia with Artichoke and Mushrooms calories by ingredient
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Tilapia with Artichoke and Mushrooms

Submitted by: NY-BEAN

Introduction

Who can resist the flavors of lemon, garlic, onion and olive oil?! So yummy it's addictive. Go ahead, eat more - it's super low carb as well! (9 grams NET carbs) Who can resist the flavors of lemon, garlic, onion and olive oil?! So yummy it's addictive. Go ahead, eat more - it's super low carb as well! (9 grams NET carbs)
Number of Servings: 3

Ingredients

    1 cup onion, chopped
    1 pint baby bella mushrooms, cleaned, quartered
    1 can (14 oz) artichoke hearts in water, drained, rinsed, quartered
    3-4 cloves garlic, finely chopped or crushed
    1 lb Tilapia filet (or other flaky white fish, such as cod, haddock, catfish)
    1/4 cup plus 2 T lemon juice
    2 T plus 2T extra virgin olive oil
    1 T dried basil
    1 tsp dried oregano

Directions

This whole dish can be made in a large skillet on stove top.

Begin by heating pan to hot, but not super hot, so the oil doesn't burn.

When hot, add 2T of olive oil, swirl to coat bottom of pan

Add onions and cook till they soften.

When they're about half way done add mushrooms and garlic and continue cooking till onions are soft and mushrooms have reduced in size by about 1/2.

Add basil, oregano, 1/4 cup lemon juice, stir.

Add artichoke hearts, stir again and allow to heat thru for a minute or 2.

Remove all ingredients from skillet into a large bowl (preferably glass).

Return empty pan to medium heat, add 2T olive oil, 2T lemon juice and fish - layer fish across bottom of pan - ok if it overlaps a bit.

Now take the artichoke, mushroom, onion mix and pour it back over the fish, making sure it's evenly distributed.

Cover pan and cook for 7-10 minutes, making sure that there is always some liquid in the pan (there's usually plenty of liquid from the fish, but if your lid's not tight it could cook off. If it does, add water or lemon juice as needed.

Ready to serve when fish is cooked thru.

Serves 3 - 4

Number of Servings: 3

Recipe submitted by SparkPeople user NY-BEAN.






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