Seared Fish with Artichoke Relish - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Artichoke relish makes this dish shine. In fact, it's good enough to use it all by itself as a dip with pita chips or crusty bread. If using canned artichoke hearts, rinse them first to get rid of excess salt.
Ingredients
- 3 tbsp. olive oil
- 1 medium onion
- Kosher salt and pepper
- 2 stalk celery
- 2 clove garlic
- 1 can artichoke hearts
- 1/4 c. pitted green olives
- 1 tbsp. red wine vinegar
- 1/2 c. fresh flat-leaf parsley
- 1/4 c. roasted almonds
- 4 piece skinless white fish fillets (such as cod, striped bass, halibut or tilapia)
- 1 c. couscous
- 1/4 c. tomato sauce
Instructions
- Heat 1 Tbsp oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 6 minutes. Add the celery and garlic and cook, covered, stirring occasionally, for 3 minutes.
- Add the artichokes, olives, vinegar and 1 Tbsp oil and mix to combine. Fold in the parsley and almonds. Transfer the artichoke relish to a bowl.
- Wipe out the skillet with a damp cloth and heat the remaining Tbsp oil over medium-high heat. Season the fish with 1/2 tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 5 minutes per side (depending on type of fish and size of fillets).
- Meanwhile, place the couscous in a bowl. Stir in 1 cup boiling water, then the tomato sauce. Cover and let sit for 5 minutes, then fluff with a fork. Serve the fish and relish with the couscous.
Foods to Be Aware Of
This recipe also contains: Tilapia,.
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