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.
More Fast Fish Recipes
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
How to Make It
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.
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.
The artichoke caponata can be refrigerated for up to 3 days.
Crisp, ripe Italian white: Pieropan Soave.
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Review Body: Yuck, so much sugar. Complete mystery why you would use all these great savory and brine-y ingredients, then cover them all up with 3 TABLESPOONS of sugar. If I made this again, I'd use none, but if you really like sweet things, you could use 1T at most. I should have listened to my gut and skipped the sugar in the first place.
Review Rating: 2
Date Published: 2017-02-21
Author Name: Suzanne McSpadden
Review Body: The tapenade was absolutely delicious. I loved that I could control the amount of salt compared to a commercial tapenade.I cut the recipe in half and it was still ample for the fish I had. i also followed the advice of the two previous commenters and used only a scant half tablespoon of sugar. I used wildcaught rockfish as that was what was available and reasonably priced. It was quite good, grilled and served with the tapenade. This is definitely worth repeating.
Review Rating: 5
Date Published: 2017-06-14
Author Name: beth.bilous
Review Body: I will try this but I will nix the sugar. I just cannot stand when a savory dish, especially fish is even mildly sweet. Totally unceccesary