Halibut with Artichoke and Olive Caponata
¼ cup Olive Oil
1 small Red Onion, chopped
1 tsp. Salt, plus extra for seasoning
½ tsp. Black Pepper, plus extra for seasoning
1 stalk Celery, chopped
8 oz. Frozen Artichoke Hearts, thawed and cut into 1-inch pieces
1 can (14½ oz.) Diced Tomatoes
10 pitted Kalamata Olives, halved
3 tbsp. Raisins
¼ cup Red Wine Vinegar
1 tbsp. Sugar
1 tbsp. Capers, rinsed and drained
4 (4-5 oz.) pieces Center-cut Halibut Fillets, 1-inch thick
3 tbsp. Extra-Virgin Olive Oil
Salt and Black Pepper to season
3 tbsp. Fresh Flat-leaf Italian Parsley, chopped
For the Caponata:
In a large skillet, heat olive oil over medium-high heat. Add onion and season with tsp. salt and half tsp. pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts. Cook until soft and the artichokes are lightly browned (3-4 minutes). Add the tomatoes, olives and raisins to the pan. Simmer over medium-low heat, stirring frequently, until mixture thickens, about 25 minutes. Stir in the vinegar, sugar and capers and season with salt and pepper to taste.
For the Halibut:
Drizzle both sides of Halibut with olive oil. Season both sides with salt and pepper. Use a nonstick pan or your grill on medium-high heat. Oil pan or grates lightly and place Halibut in or on to cook. Figure 3-4 minutes per side or until flesh flakes easily with a fork. Place on a serving platter and top with the Caponata. Sprinkle with parsley for garnish and serve.
Note: You could also roast the Halibut in a pre-heated 400-degree oven for 10-12 minutes if you prefer. I would place on a rack in a rimmed baking sheet.
Ideas for Future Efforts______________________________________