1 jar (6 oz.) Cara Mia marinated artichoke hearts
1 clove garlic, pressed
2 tbsp. finely chopped onion
1 - 16 oz. can stewed tomatoes
2 firm fish steaks (1 to 1 1/2 lb. fresh or frozen)

Measure 1 Tbsp. oil from top of artichoke marinade into skillet. Add garlic and onion and cook until softened. Add tomatoes and simmer three or four minutes. Cut fish steaks in half to make four portions. Add to skillet along with artichokes and the marinade. Simmer until fish is cooked, spooning sauce over top once or twice, about ten minutes.