Halibut with Artichoke and Olive Caponata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) olive oil |
1 whole(s) red onions chopped |
1 stalk(s) celery chopped |
8 ounce(s) artichoke hearts |
1 can(s) 14 1/2 oz diced tomatoes |
10 whole(s) kalamata olives halved |
3 tablespoon(s) raisins |
1/4 cup(s) red wine vinegar |
1 tablespoon(s) sugar |
1 tablespoon(s) cap rinsed |
1 teaspoon(s) salt |
1/2 teaspoon(s) black pepper |
4 whole(s) halibut |
3 tablespoon(s) olive oil |
3 tablespoon(s) parsley |
Directions:
1. For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
2. For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
3. Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
4. Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.
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