Ingredients
- 1/4 cup olive oil
- 1 cup small red onion, chopped
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 teaspoon celery stalk, chopped
- 8 ounce frozen artichoke hearts, thawed and cut into 1-inch pieces
- 1 ounce 14 1/2-ounce can diced tomatoes with juices
- 10 ounce pitted kalamata olives, halved
- 3 tablespoon raisins
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon capers, rinsed and drained
- 1/4 cup olive oil
- 1 cup small red onion, chopped
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 teaspoon celery stalk, chopped
- 8 ounce frozen artichoke hearts, thawed and cut into 1-inch pieces
- 1 ounce 14 1/2-ounce can diced tomatoes with juices
- 10 ounce pitted kalamata olives, halved
- 3 tablespoon raisins
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon capers, rinsed and drained
- 4 4 to 5-ounce center-cut halibut filets, about 1-inch thick
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoon chopped fresh flat-leaf italian parsley
Preparation
Baking Directions:
For the caponata:In a large skillet, heat the olive oil over medium-high heat.
Add the onion and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Cook until translucent, about 3 minutes.
Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, about 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.
Season with salt and pepper, to taste.
For the halibut:Place a non-stick grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the halibut on both sides with olive oil.
Season on both sides with the salt and pepper.
Grill for 3 to 4 minutes each side until the flesh flakes easily with a fork.
Arrange the halibut on a serving platter and top with the caponata.
Garnish with chopped parsley and serve.
Cook's Note: If not using a non-stick 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 oven.
