Halibut with Artichoke and Olive Caponata Recipe

Name: Halibut with Artichoke and Olive Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 small red onion, chopped; 1 teaspoon salt, plus extra for seasoning; 1/2 teaspoon freshly ground black pepper, plus extra for seasoning; 1 celery stalk, chopped; 8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces; 1 (14 1/2-ounce) can diced tomatoes, with juices; 10 pitted kalamata olives, halved; 3 tablespoons raisins; 1/4 cup red wine vinegar; 1 tablespoon sugar; 1 tablespoon capers, rinsed and drained; 4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Servings: persons

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

1
For the caponata: In a large skillet, heat the olive oil over medium-high heat.
2
Add the onion and season with salt and pepper.
3
Cook until translucent, about 3 minutes.
4
Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes.
5
Add the tomatoes, olives, and raisins to the pan.
6
Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes.
7
Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
8
For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill.
9
(If not using a nonstick grill pan, lightly oil the pan before grilling the fish.
10
The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
11
Drizzle the halibut on both sides with olive oil.
12
Season on both sides with salt and pepper.
13
Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
14
Arrange the halibut on a serving platter and top with the caponata.
15
Garnish with chopped parsley and serve.

268

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 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 small red onion, chopped, 1 teaspoon salt, plus extra for seasoning, 1/2 teaspoon freshly ground black pepper, plus extra for seasoning, and more.

Yes, Halibut with Artichoke and Olive 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.

Halibut with Artichoke and Olive Caponata

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