Seared Fish With Artichoke Relish

By Joelene

Ingredients

• 3 tablespoon(s) olive oil
• 1 medium onion, finely chopped
• Kosher salt and pepper
• 2 stalk(s) celery, finely chopped
• 2 clove(s) garlic, finely chopped
• 1 can(s) (14 oz ) artichoke hearts, rinsed (or a 9-oz pkg frozen artichokes, thawed), patted dry and roughly chopped
• 1/4 cup(s) pitted green olives, quartered
• 1 tablespoon(s) red wine vinegar
• 1/2 cup(s) fresh flat-leaf parsley, roughly chopped
• 1/4 cup(s) roasted almonds, chopped
• 4 piece(s) (6-oz each) skinless white fish fillets (such as cod, striped bass, halibut or tilapia)
• 1 cup(s) couscous
• 1/4 cup(s) tomato sauce

Preparation

Step 1

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. Cove