Recipe courtesy of Giada De Laurentiis

Halibut with Artichoke and Olive Caponata

Name: Halibut with Artichoke and Olive Caponata
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H37M0.000S
Total time: P0Y0M0DT0H52M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 52 min

Prep: 15 min
Cook: 37 min

Yield: 4 servings

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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

Halibut:

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

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.

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.)

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.

Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.