Halibut with Artichoke and Olive Caponata

  • Level: Easy
  • Total: 52 min
  • Prep: 15 min
  • Cook: 37 min
  • Yield: 4 servings
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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


  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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