Grilled Fish With Artichoke Caponata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA



Halibut with Artichoke and Olive Caponata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.

ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)



Artichoke Caponata (Capunata 'i Cacuocciuli) image

Categories     Garlic     Tomato     Vegetable     Side     Sauté     Artichoke     Winter     Family Reunion     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 14

For tomato sauce:
35-ounce can Italian plum tomatoes, drained
2 garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon dried basil
For vegetables:
6 ounce large green olives with pits (20)
3 lemons
2 pounds baby artichokes, about 2 1/2 by 1 1/2 inches (20)
1/3 cup extra-virgin olive oil
4 celery ribs, halved crosswise
2 tablespoons capers, rinsed
1/4 cup red-wine vinegar

Steps:

  • Make tomato sauce:
  • Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
  • Prepare vegetables:
  • Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
  • Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
  • Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

More about "grilled fish with artichoke caponata recipes"

GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE
Web directions. In a large, deep skillet, heat the olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just …
From cdkitchen.com
Servings 6
Calories 569 per serving
Total Time 29 mins
See details


GRILLED FISH WITH ARTICHOKE CAPONATA - FRESH-PRESSED …
Web Dec 20, 2018 Stir in the basil and let the caponata cool. Step 2. Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt …
From freshpressedoliveoil.com
Estimated Reading Time 50 secs
See details


GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE | EAT YOUR BOOKS
Web Save this Grilled fish with artichoke caponata recipe and more from Food & Wine Annual Cookbook 2011: An Entire Year of Recipes to your own online collection at …
From eatyourbooks.com
See details


GRILLED FISH WITH ARTICHOKE CAPONATA - COPY ME THAT
Web Dec 24, 2023 1/2 pound marinated artichoke hearts, drained and chopped ½ pound marinated artichoke hearts, drained and chopped 1/2 cup pitted green olives, chopped …
From copymethat.com
See details


GRILLING FISH | JOVINA COOKS
Web Jun 20, 2013 Heat a grill. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the …
From jovinacooksitalian.com
See details


ARTICHOKE CAPONATA - CHEF ABBIE GELLMAN MS, RD, CDN
Web Oct 13, 2019 Heat the oil in a skillet or sauté pan over medium heat. Add the celery and onion, and sauté 4 to 5 minutes. Add the garlic and sauté 30 seconds. Add tomatoes and cook 2 to 3 minutes. Add wine and vinegar …
From chefabbiegellman.com
See details


GRILLED FISH WITH ARTICHOKE CAPONATA « EYE FOR A RECIPE
Web Jun 28, 2010 Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool. The artichoke caponata can be refrigerated for up to 3 days. Light a grill or preheat a grill pan. …
From eyeforarecipe.ca
See details


GRILLED SWORDFISH WITH CAPONATA RECIPE — EAT THIS …
Web Apr 3, 2019 How to Make It. Heat the olive oil in a medium saucepan over medium heat. Add the eggplant, onion, and garlic and sauté for about 5 minutes, until lightly browned and softened. Add the tomatoes, raisins, …
From eatthis.com
See details


11 ARTICHOKE HEART RECIPES WE HEART - FOOD & WINE
Web May 23, 2017 Grilled Fish with Artichoke Caponata . To top meaty mahi-mahi, chef Michael White makes a vinegary caponata (a Sicilian relish) with artichoke hearts …
From foodandwine.com
See details


GRILLED FISH WITH ARTICHOKE CAPONATA | COOKING WITH KATHY MAN
Web Mar 26, 2021 February 2010. January 2010. December 2009. Ingredients 1/4 cup extra-virgin olive oil, plus more for rubbing 4 tender celery ribs, diced (1 cup) 1 onion, finely …
From cookwithkathy.wordpress.com
See details


HOW TO MAKE GRILLED MAHI-MAHI WITH CAPONATA | CHEF …
Web Mar 16, 2021 After letting the vegetables cool, dicing them into small chunks (including the tomatoes). Slice or rough chop the olives and mix them all together in a bowl. In a small bowl mix the dressing ingredients …
From askchefdennis.com
See details


EASY CAPONATA RECIPE, SICILIAN-STYLE | THE …
Web Jul 8, 2020 Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher …
From themediterraneandish.com
See details


GRILLED FISH WITH ARTICHOKE CAPONATA RECIPES RECIPE
Web 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: …
From alicerecipes.com
See details


GRILLED FISH WITH ARTICHOKE CAPONATA - BIGOVEN
Web Simmer until the vegetables are tender and the liquid is reduced, about 8 mins. Stir in the basil and let the caponata cool. Meanwhile, heat a grill or grill pan. Rub the fish with …
From bigoven.com
See details


SICILIAN CAPONATA: HISTORY & 4 AUTHENTIC RECIPES - PHILOSOKITCHEN
Web May 13, 2018 2 tbsp white wine vinegar. 2 cups extra-virgin olive oil. ½ tsp black pepper. to taste table salt. Besides this 4 famous Caponatas, there are some other unique …
From philosokitchen.com
See details


CAPONATA | COLORFUL AND TASTY SUMMER APPETIZER OR …
Web Jul 14, 2020 Preheat oven to 400°F. Chop eggplant into 1” cubes. Using a large bowl, add eggplant, 2 Tbsp olive oil, salt and pepper; toss until well combined. Spread mixture onto a parchment-lined baking sheet. Roast …
From spicedblog.com
See details


BEST GRILLED FISH WITH ARTICHOKE CAPONATA RECIPES
Web Steps: 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.
From alicerecipes.com
See details


GRILLED CAPONATA | ITALIAN FOOD FOREVER
Web Jun 20, 2022 Instructions. Preheat the grill to medium heat. Cut the onions into 1 1/2-inch slices crosswise, and then use bamboo skewers to hold the slices together. Trim the eggplants and cut into 1-inch slices. Wrap the …
From italianfoodforever.com
See details


BEST GRILLED FISH WITH ARTICHOKE CAPONATA RECIPES
Web Stir in the basil and let cool. Light a grill or preheat a grill pan. Rub the fish with additional olive oil and season with salt and pepper. Grill over moderately high heat, turning once, …
From recipert.com
See details


Related Search