Lunch: Seared Fish with Artichoke Relish

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.

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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.

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