TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS

Tilapia with Artichoke, Caper, and Cherry Tomato Sauce and Israeli Couscous image

Categories Bread Sauce Tomato Low Sodium Dinner Cherry Tilapia Artichoke Simmer Boil

Yield makes 2 servings

Number Of Ingredients 17

Ingredients

1 cup dry Italian-flavored bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese (about 1 ounce)
3/4 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
2 (8-ounce) tilapia fillets
3 tablespoons olive oil
1 cup chicken stock or low-sodium chicken broth
1 cup Israeli couscous
1 bunch green onions (white and light green parts only), thinly sliced
1 small red onion, finely diced
4 garlic cloves, minced
1 (6-ounce) jar marinated artichokes, drained and liquid reserved
1/2 cup cherry tomatoes, quartered
2 tablespoons bottled capers, drained
1/2 cup vegetable stock
1 1/2 teaspoons unsalted butter
3 tablespoons lemon juice

Steps:

On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.