Blackened Tilapia with Artichoke Hearts

(2 servings)

When I first considered this combination I thought it was a great idea; spiced fish served with wine braised artichokes. However, when everything was on the table, I wasn't as sure. I loved the fish on its own as well as the artichokes, but was the fish too strongly flavored? The friend I served this to last night thought the two together were perfect! He went on and on about how fish was never his first choice, yet he would love to eat this again, any time!

I thought the fish might have been a bit too overwhelming for the wine braised artichokes; perhaps coating just one side of each fillet would make me happier. I might give this another try at some point.

1 1/2 tsp sweet paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 pinches cayenne, or to taste
1 tbsp butter, melted
2 (6oz) tilapia fillets
1 cup dry white wine
2-3 large cloves garlic, minced or pressed
1-2 tsp anchovy paste, to taste
2 cups frozen artichoke hearts, defrosted
1/4 cup heavy cream
1 tbsp fresh parsley, chopped

Combine the paprika, cumin, salt, pepper and cayenne on a plate. Set aside.

Brush the butter on the tilapia, coating both sides. *Dredge the fish through the spice mixture, shaking off the excess. *I dredged both sides of the fish in the spices, but in retrospect I think it might have been better to only coat one side of the fish in order to tone it down a bit, (but still butter both sides if you try this instead).

Heat a non-stick skillet over a medium high flame. When the skillet is hot, add the fish. If you have a microwave, then fry the fish about 3 minutes per side or until the fish is slightly underdone; set aside. If you don't have a microwave, then fry the fish about 4 minutes per side or until the fish flakes easily, cover (to keep warm) and set aside.

Pour the wine into a saucepan and stir in the garlic and anchovy paste. Bring to a simmer and cook until the sauce has reduced by half.

Add the artichokes and simmer for about 3-5 minutes. Stir in the cream, lower the heat and leave until ready to serve.

If you partially cooked the fish, place each piece on a dinner plate. Cover loosely with paper towels and microwave on high for about 1 minute (I used a 700 watt oven, you'll probably need less time for a higher wattage oven).

Spoon the artichokes and sauce over each plate, sprinkle with parsley and serve.