Pan Seared Tilapia with Caramelized Onions plus Chickpea Artichoke Salad

The answer to today's question of "Hey Mom! What's for Supper?" is....


Pan Seared Tilapia with Caramelized Onions plus Chickpea Artichoke Salad
  (Trust me - it's a crowd pleaser!)


Pan Seared Tilapia with Caramelized Onions
2 large Vilalia Onions, diced or cut into strips
5 Tilapia Fillets (1 per child, 2 per adult)
Olive Oil
Salt


Place Onions in a large skillet, drizzle with oil and sprinkle with salt.  Toss to coat.
Cook over medium-high heat until onions are browned and soft. (leave them alone at first to allow them to brown, toss once and let them alone again to brown the other side.  Then, add a little water to coat and stir - this quickens the softening process.  After water evaporates, you are done).
Remove Onions from the pan and set aside.
Add more olive oil to the skillet, sprinkle tilapia with salt and place in the skillet.
Cook on both sides for 2-3 minutes or until fish flakes easily.
Cover with onions to serve!


Chickpea Artichoke Salad
(Apron's Simple Meals - 2010 Publix Supermarkets, Inc.)
1/2 cup canned artichokes, finely chopped
1/4 cup red onion, finely chopped
1 bag baby arugula leaves 
1/2 cup canned chickpeas, drained and rinsed
3 tablespoons red wine vinegar
1/3 cup oilve oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper


Combine arugula, chickpeas, onions and artichokes.
Whisk oil, vinegar, salt and pepper until blended; add to salad.  Toss and serve.
Use Romaine for a milder lettuce.