Ingredients

• 1 (14 oz) can quartered artichoke hearts
• 1 (14.5 oz) can diced tomatoes
• 4 (4 oz) white fish fillets (such as tilapia, snapper, or mahi; about 1 lb)
• ¼ teaspoon pepper
• 1 teaspoon Greek seasoning, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced garlic
• ¼ cup diced fresh yellow onions
• ¼ cup dry white wine

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Drain artichoke hearts and tomatoes. Season both sides of fish with pepper and ½ teaspoon Greek seasoning (wash hands).
2. Place oil in pan, then add garlic and onions; cook and stir 1–2 minutes until onions are slightly softened.
3. Add fish and top with artichokes, tomatoes, wine, and remaining ½ teaspoon Greek seasoning. Cover and cook 8–10 minutes, stirring vegetables once, until centers of fillets flake easily and are 145°F. Serve.
Note: Always check fish for bones.

Ingredients

• 1 medium cucumber
• 1 pint grape tomatoes
• ½ cup diced fresh red onions
• ½ cup Greek vinaigrette
• ½ teaspoon Greek seasoning
• ¼ teaspoon kosher salt

Steps

1. Peel cucumber, if desired, then cut in half lengthwise. Slice thinly and place in medium bowl. Cut tomatoes lengthwise into quarters; add to bowl. Stir in remaining ingredients until evenly coated.
2. Let stand 10–15 minutes for flavors to blend. Stir and serve.