Halibut with Artichoke and Olive Caponata (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 37 Minutes |
Ready In: 52 Minutes Servings: 4 |
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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 |
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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