Cajun Tilapia with a Pineapple Relish with Garlic and Brie Potato Gratin and Sauteed Baby Artichokes

Amazing. Literally. Alright, let me clarify. The fish is delicious, with the spice of the Cajun nicely contrasted by the cooling flavors of pineapple for a dish with a lot of flavor but little actual sting at the end. (I'm not a fan of spicy!) The artichokes are a delight, as always, with savory spices and a touch of cheese complimenting their natural flavor.

However, it is the potato gratin that earns my breathless "amazing" typing at the start of this post. I mean, obviously, how do you NOT win when you combine potatoes and brie? There's really no way to screw that up. But this simple dish make sit hard not to want to indulge every day. It's thick and creamy and simply, positively, amazing.

Of course, keep in mind that while it's significantly lightened and far from bad for you, it doesn't quite qualify as good either. The miracles of fat free milk and fat free half and half (fat free cream is the best invention ever, although totally mind boggling) make this relatively not harmful, but it still has quite a bit of creamy, fattening brie. And, of course, it's full of carb-filled potatoes. Clearly, this is a dish to eat in moderation. It makes a good amount so cut in half to avoid temptation or simply, as I did, make the full dish but eat a little bit a night over many nights rather than jumping in full-throttled the first night.

But no matter what size you make, you MUST make this. You'll understand why as soon as you take your first bite!

Difficulty: medium-easy
Time: 1 hr 30 min
Cost: $26.41



Garlic and Brie Potato Gratin
Time: 1 hr 30 min

Ingredients:
1 c fat free half and half
1 tbsp flour
3/4 c brie, freshly shredded (okay...maybe I used 1 cup, but 3/4 c would be healthier!)
1 c skim milk
1/4 tsp salt
1 tsp black pepper
1/8 tsp nutmeg
2 garlic cloves, minced
2.5 lb Yukon gold or other potato, thinly sliced

First, if you haven't already, prep your potato and make sure all of your ingredients are assembled. As usual, I just wash the potatoes well and leave the skin intact. I think it has a lot of flavor, and it also happens to have a lot of nutrients! However, if you prefer (and insist) you can peel... (Why do more work?!?)

Get your oven preheating to 400 degrees.

In a medium-sized bowl, mix together just 2 tbsp of the half and half and the flour. Whisk until the flour is dissolved. Mixing it in early will help it dissolve and ensure you thicken the mixture without getting clumps of flour.

Add the rest of the half and half. Add the brie, milk, salt, pepper, nutmeg, and minced garlic. Whisk again until everything is very evenly combined.

Grease a 9x13 glass baking dish with cooking spray. Put half the potato slices in a layer across the dish. Pour half of the milk-cheese mixture over the potatoes, using a spoon to spread out the cheese and liquid mixture as needed. Layer on the second half of the potatoes. Pour the rest of the milk-cheese mixture evenly over the entire pile.

Bake for 1 hr and 10 minutes. As you can see in the picture, the cheese/potatoes should have a nice golden-brown top when they're ready.

Sauteed Baby Artichokes
Time: 35 min

Ingredients:
9 baby artichokes
1 tbsp olive oil
3 garlic cloves, minced
1 tsp oregano
3/4 tsp black pepper
3 tbsp shredded low-fat cheddar cheese (or other)

You'll prep the artichokes in a similar way to large artichokes, but slightly differently. Wash the artichokes. Slice off most of the stem, but you can leave a bit near the base of the artichoke if you prefer. (It's edible but tougher.) Peel or snap off the tough outer leaves, just about one layer. These leaves will be too tough to be enjoyable to eat! Once you have one layer off, cut the artichokes in half vertically. (Note: There is no "choke" in baby artichokes so you do not have to worry about scooping that out.)

Heat a pan over medium heat. Add the olive oil, swirling to coat, and let that heat as well. When the oil is hot, add the minced garlic. Saute for just 30 seconds, stirring constantly to avoid burning. Then, add the artichokes to the pan, cut side down.

Saute for about 2 minutes, just letting them sit without stirring. Then, sprinkle on the oregano and black pepper. Stir and toss well to make sure the artichokes are evenly coated and saute for another minute.

Add just enough water to lightly cover the bottom of the pan (not the artichokes themselves but just the surface of the pan in a very thin layer.) Cover and let the artichokes cook in the water for about 20 minutes. If the pan gets bone dry too early, add a tiny bit more. After 20 minutes, the artichokes should be tender and the water just about gone. Remove the lid and cook for another couple minutes, as needed, until the water is all evaporated.

Sprinkle the cheese over the artichokes and let them sit for another 60 seconds or until the cheese is melted. Serve immediately.

Cajun Tilapia with a Pineapple Relish
Time: 20 min

Ingredients:
1.5 c pineapple, chopped into bite-size chunks
1/2 c red onion, diced
1/2 c plum tomato, diced
2 tbsp rice vinegar
1 tbsp fresh cilantro, diced
1 tsp olive oil
1 lb Tilapia
3/4 tsp Cajun spice

First, we'll be making the relish so it's out of the way. This meal comes together quickly so it's best to chop first and get the relish sitting, then quickly pull the fish together quickly!

Chop all your fruits as described above and combine the pineapple, onion, tomato, rice vinegar, and cilantro in a small bowl. Toss to combine well and make sure everything is evenly mixed. Set this aside for now and turn to the fish.

Heat a pan over medium high heat. Add the oil, swirling to coat, and let that heat as well. Once it's hot, add the fish. Sprinkle evenly with half of the Cajun spice. Cook for 3 minutes and flip. Sprinkle the other side evenly with the Cajun spice. Cook for 4-5 minutes then flip over for one more minute.

Serve the relish over the fish.