when i made this recipe last week, it received a 10. from me.
now i like food. a lot. maybe more than most people (or more than most humans should). but for it to get a perfect 10 rating by yours truly, that is exceptional.
i made this for girls night (sadly, the hubby does not like fish – his loss) last week and we barely spoke as we devoured this dish. as i ate, i am sure i made some noises that might have been awkward if i had been amidst other company.
this recipe is so full of flavor and wonderful texture. i love the combination of the olives and the artichokes mixed with the red wine vinegar and the crunch of the celery (which is usually not my favorite vegetable) is fantastic. also, i ended up having some of the caponata left over and it was great served as bruschetta on crispy french bread.
halibut with artichoke and olive caponata
ingredients for the caponata:
3-4 tbsp olive oil
1 small red onion, chopped
2 small celery stalks, chopped
8 oz. artichoke hearts, chopped (you can use jarred whole or frozen that you have thawed)
1-14.5 oz. can diced tomatoes, with juices
1/3 cup pitted kalamata olives, quartered
1/4 cup red wine vinegar
1/4 tsp sugar (if you like less vinegar taste, up the sugar to 1/2 tsp)
1 tbsp capers
coarse sea salt & freshly ground black pepper
for the halibut:
3-4 four or five ounce halibut or tilapia filets, about 1-inch thick
extra virgin olive oil
salt & freshly ground black pepper
to make the caponata:
in a large skillet, heat the olive oil over medium heat. add the onion and cook until translucent, about 3 minutes. add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3-4 minutes. add the tomatoes with their juices and olives to the pan. simmer over medium-low heat, stirring frequently, until the mixture thickens, 15-20 minutes. stir in the vinegar, sugar, and capers and season with a pinch of sea salt & a few grinds of pepper, to taste. let cook another 5 minutes or so.
to make the fish:
preheat the oven to 400. pat the fish filets dry, then place on a rimmed baking sheet (or dish) lined with foil. drizzle the fish on both sides with olive oil and season on both sides with salt & pepper. roast in the oven for 10 to 12 minutes. (you can also cook the fish on a grill. grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.)
arrange the fish on a serving platter or individual plates and top generously with the caponata.
adapted from the lovely giada de laurentiis