Grilled Fish with Artichoke Caponata

Name: Grilled Fish with Artichoke Caponata
Yield: 6
Ingredients: 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; 1/2 cup dry white wine; 1/4 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 skinless mahimahi fillets

Grilled Fish with Artichoke Caponata was pinched from <a href="http://www.foodandwine.com/recipes/grilled-fish-with-artichoke-caponata" target="_blank">www.foodandwine.com.</a>

"To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead...."

INGREDIENTS

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1/4 cup extra-virgin olive oil, plus more for rubbing

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4 tender celery ribs, diced (1 cup)

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1 onion, finely chopped

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3 garlic cloves, thinly sliced

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1/2 cup prepared tomato sauce

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1/2 cup dry white wine

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1/4 cup white wine vinegar

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1/2 pound marinated artichoke hearts, drained and chopped

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1/2 cup pitted green olives, chopped

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1/4 cup pine nuts

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3 tablespoons sugar

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2 tablespoons small capers, drained

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Kosher salt and freshly ground pepper

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3 tablespoons shredded basil

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Six 7-ounce skinless mahimahi fillets

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