Grilled Fish with Artichoke Caponata
Recipe from Food & Wine

To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.


Grilled Fish with Artichoke Caponata
Stephanie Foley

by 2  people

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Servings: 6
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Artichokes, European Cuisine, Grilled Artichokes, Grilling, Italian Seafood Dishes
 
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Ingredients
  • 1/4  cup
    extra-virgin olive oil, plus more for rubbing
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  • 4 
    tender celery ribs, diced (1 cup)
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  • 1 
    onion, finely chopped
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  • 3 
    garlic cloves, thinly sliced
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  • 1/2  cup
    prepared tomato sauce
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  • 1/2  cup
    dry white wine
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  • 1/4  cup
    white wine vinegar
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  • 1/2  pound
    marinated artichoke hearts, drained and chopped
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  • 1/2  cup
    pitted green olives, chopped
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  • 1/4  cup
    pine nuts
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  • 3  tablespoons
    sugar
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  • 2  tablespoons
    small capers, drained
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  •  
    Kosher salt and freshly ground pepper
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  • 3  tablespoons
    shredded basil
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  • 6  7-ounce
    skinless mahimahi fillets
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Directions
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.
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.

MAKE AHEAD
The artichoke caponata can be refrigerated for up to 3 days.
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