Giada's Halibut with Artichoke and Olive Caponata


Giada's Halibut with Artichoke and Olive Caponata


Ingredients

¼cup olive oil
1small red onion,
chopped
1teaspoon salt, plus extra for seasoning
½teaspoon freshly ground black pepper, plus extra for seasoning
1celery stalk, chopped
8ounces frozen artichoke hearts, thawed and cut
into 1-inch pieces
1(14½-ounce) can diced
tomatoes, with juices
10pitted kalamata olives, halved
3tablespoons raisins
¼cup red wine vinegar
1tablespoon sugar
1tablespoon capers,
rinsed and drained
4(4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3tablespoons chopped
fresh flat-leaf Italian
parsley, for garnish

Directions

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.