Grilled Fish with Artichoke Caponata
© Stephanie Foley

Grilled Fish with Artichoke Caponata


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.

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  1. 1/4 cup extra-virgin olive oil, plus more for rubbing
  2. 4 tender celery ribs, diced (1 cup)
  3. 1 onion, finely chopped
  4. 3 garlic cloves, thinly sliced
  5. 1/2 cup prepared tomato sauce
  6. 1/2 cup dry white wine
  7. 1/4 cup white wine vinegar
  8. 1/2 pound marinated artichoke hearts, drained and chopped
  9. 1/2 cup pitted green olives, chopped
  10. 1/4 cup pine nuts
  11. 3 tablespoons sugar
  12. 2 tablespoons small capers, drained
  13. Kosher salt and freshly ground pepper
  14. 3 tablespoons shredded basil
  15. Six 7-ounce skinless mahimahi fillets
  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.

Suggested Pairing

Crisp, ripe Italian white: Pieropan Soave.