Recipes

Grilled Fish with Artichoke Caponata

Name: Grilled Fish with Artichoke Caponata
Total time: 45 min
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

4.0

(1,445)

5 Reviews

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.

By

Michael White

Updated on July 11, 2022

Grilled Fish with Artichoke Caponata — Photo: © Stephanie Foley

Total Time:

45 mins

Yield:

6

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

Directions

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.

Make Ahead

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

Suggested Pairing

Crisp, ripe Italian white: Pieropan Soave.