Grilled Fish With Artichoke Caponata Recipe

Name: Grilled Fish With Artichoke Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Fish With Artichoke Caponata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Fish With Artichoke Caponata

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