Tender artichokes and tangy sun-dried tomatoes add texture and flavour to mild tilapia fillets.
While it was pickerel we feasted on for our shore lunch at Hatchet Lake, Sask., any white freshwater fish will do for this classic fish-fry. There is more batter than needed, but it makes it easier to dip the fish.
You can use other thin fish fillets for this recipe. Try freshwater fish, such as striped bass, North American tilapia or American channel catfish.
This homey, old-fashioned fish stew has a light, lemony flavour and, because fish cooks quickly, takes much less time to make than a meat stew.
Tilapia is a great (and sustainable) fish option, but you can substitute halibut, catfish, cod or any other firm white-fleshed fish. Serve with lime wedges.
