Grilled Fish with Artichoke Caponata

By Kplmrm

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.



TOTAL TIME: 45 MIN SERVINGS: 6
FASTHEALTHYSTAFF-FAVORITE

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

Details

Adapted from foodandwine.com

Preparation

Step 1

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.