Active Time
Total Time
45 MIN
Serves : 6
© Stephanie Foley

How to Make It

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.

Make Ahead

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

Suggested Pairing

Crisp, ripe Italian white: Pieropan Soave.

You May Like

Aggregate Rating value: 4

Review Count: 1446

Worst Rating: 0

Best Rating: 5

Author Name: mabc

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: 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

Review Rating:

Date Published: 2017-05-09

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