• Basic Information
  • Grilled Halibut with Artichoke CaponataServes 4
  • Ingredients:
  • For the caponata:¼ cup extra virgin olive oil1 medium red onion, small dice1 teaspoon sea salt½ teaspoon freshly ground pepper1 celery rib, small dice8 ounce organic package of GF frozen artichokes, thawed and sliced in half1 tablespoon capers, rinsed and drained10 pitted kalamata olives, sliced in half1 15-ounce can of organic chopped tomatoes, with juices3 tablespoons raisins¼ cup red wine vinegar1 tablespoon agave or GF honeyFor the halibut:4 wild center-cut halibut filets (about 5 ounces each)3 tablespoons extra virgin olive oilsea salt & freshly ground pepperFor garnish:3 tablespoons chopped parsley
  • Preparation:
  • For the caponata: coat a medium sauté pan with olive oil , sea salt and pepper, sauté the onion over medium-high heat for about 3 minutes, or until onions are translucent. Add the celery and artichoke hearts and cook until the artichoke hearts are slightly browned, about 3 minutes more. 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, agave and capers and season with salt and pepper, to taste.For the halibut: heat up a grill pan over medium-high heat until very hot. Lightly oil the pan with a paper towel held by tongs before grilling the fish. Drizzle the halibut on both sides with a little olive oil, salt and pepper. Grill until the flesh flakes easily with a fork, about 3-4 minutes on each side. Serve halibut with the caponata on top. Garnish with the fresh chopped parsley.Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

    Author: Richard Terrana