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Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
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 Tbsp sugar
2 Tbsp small capers, drained
Kosher salt and freshly ground pepper
3 Tbsp shredded basil
six 7-ounce skinless mahimahi fillets
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 ,oderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.
6 servings
make ahead: the artichoke caponata can be refrigerated for up to 3 days.
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Grilled Fish with Artichoke Caponata (f&w)
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Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
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 Tbsp sugar
2 Tbsp small capers, drained
Kosher salt and freshly ground pepper
3 Tbsp shredded basil
six 7-ounce skinless mahimahi fillets
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 ,oderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.
6 servings
make ahead: the artichoke caponata can be refrigerated for up to 3 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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