- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.
Ingredient:
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 4 tender celery ribs, diced (1 cup)
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 cup prepared tomato sauce
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/2 pound marinated artichoke hearts, drained and chopped
- 1/2 cup pitted green olives, chopped
- 3 tablespoons sugar
- 1/4 cup pine nuts
- 2 tablespoons small capers, drained
- Kosher salt and freshly ground pepper
- 3 tablespoons shredded basil
- Six 7-ounce skinless mahimahi fillets
