Red Snapper with Artichoke & Tomato Sauce

• 2 – 6 oz. red snapper fillets
• 4 tablespoons olive oil, divided
• 1 – 8 oz. package frozen artichokes, thawed, and sliced
• 1/2 small onion, chopped
• 2 small tomatoes, seeds removed, diced
• 1 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sprinkle fish with salt and refrigerate until needed.

Heat 2 tablespoons olive oil over medium heat in a large skillet with a lid. Add onions and artichokes; cook 6 minutes until onions are soft and translucent.

Add tomatoes, lemon juice, salt and pepper. Mix well and sauté 1-2 minutes. Transfer to a bowl and set aside.

Return skillet to a medium-high heat. Add remaining 2 tablespoons olive oil and heat until oil shimmers. Add fillets and cook 3 minutes without moving, until golden on the bottom. Flip fillets and top with the artichoke mixture, reduce heat to low, cover and cook 3–5 more minutes.

Serve on a bed of Garlic Mashed Cauliflower (recipe follows).

Garlic Mashed Cauliflower

• 1 medium head of cauliflower, cut into small pieces
• 1 tablespoon cream cheese
• 1/4 cup freshly grated parmesan
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 2 tablespoons butter
• Fresh ground black pepper

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the remaining ingredients, until smooth. Season generously with fresh ground pepper.

Transfer to a saucepan and keep warm covered on low.