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.

Grilled Fish with Artichoke Caponata
Photo: © Stephanie Foley
Total Time:
45 mins


  • 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


  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.

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