How do I know you'll make this? Because this recipe comes straight from the genius that is Michael White of Marea, Alto, and Convivio (by ways of Food & Wine, of course). Here, the approachable and rustic deliciousness of Italian cuisine is highlighted simply and beautifully. Invite someone over for dinner and flat out shazam them with this impressive yet totally accessible recipe. Make the caponata (might I suggest adding some golden raisins?) a day or two ahead of time (it keeps for 3 days) and you're steamrolling to an end zone touchdown dance.
If you're assuming I'm implying you'll be "scoring" after serving this meal, the answer is, well, err, I like don't want to be awkward and stuff, but, like yeah, I guess, yes. The answer is yes. Don't make me say it again. Or louder. Ok?
Photo courtesy of Stephanie Foley for Food & Wine
grilled fish with artichoke caponata
makes 6 servings
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
1/4 cup dry white wine
1/3 cup white wine vinegar
1/2 pound marinated artichoke hearts, drained and chopped
1/2 cup pitted green olives, chopped
1/4 cup pine nuts
3 tablespoons sugar
2 tablespoons small capers, drained
kosher salt and freshly ground pepper
3 tablespoons shredded basil
six 7-ounce mahimahi fillets
1. In a large deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion, and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar, and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.
2. Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.
Make ahead: The artichoke caponata can be refrigerated for up to 3 days.
Wine: Crisp, ripe Italian white: 2008 Pieropan Soave
Click here for the printable version of the recipe.