Grilled Fish With Artichoke Caponata Recipe

ingredients

1/4 cup extra-virgin olive oil, plus more for rubbing
1 cup tender celery ribs, diced
1 onion, finely chopped
3 cloves garlic, 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 black pepper
3 tablespoons shredded basil
6 skinless mahi mahi fillets (7 ounce size)

directions

In a large, deep skillet, heat the 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.

Light a grill or preheat a grill pan. Rub the fish with additional 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.

nutrition data

569 calories, 25 grams fat, 23 grams carbohydrates, 58 grams protein per serving.

reviews & comments

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