Grilled Fish with Artichoke Caponata

Name: Grilled Fish with Artichoke Caponata
Total time: 45 min
Ingredients: 1/4 cup extra-virgin olive oil, plus more for rubbing; 4 tender celery ribs, diced (1 cup); 1 onion, finely chopped; 3 garlic cloves, thinly sliced; 1/2 cup prepared tomato sauce; 1/2 cup dry white wine; 1/4 cup white wine vinegar; 1/2 pound marinated artichoke hearts, drained and chopped; 1/2 cup pitted green olives, chopped; 1/4 cup pine nuts; 3 tablespoons sugar; 2 tablespoons small capers, drained; Kosher salt and freshly ground pepper; 3 tablespoons shredded basil; Six 7-ounce skinless mahimahi fillets

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Total: 45 minutes

Servings: 6

Cost: $10.15 /serving

Author : Michael White

Instructions

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Step 1

In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.

Step 2

Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.

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