- Category: Recipes
Great for sea bass, striped bass, blackfish.
Ingredients - Caponata:
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
Ingredients - Fish:
4 (4 to 5-ounce) fish 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
Preparation - 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.
Preparation - Fish
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. Alternatively, the fish can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees oven]. Drizzle the fish 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. Arrange the fillets on a serving platter and top with the caponata. Garnish with chopped parsley and serve.