![Grilled Fish with Artichoke Caponata](https://cdn.statically.io/img/www.foodandwine.com/thmb/CLX8qkrKPNZWopOAPTBt34O630w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201007-xl-artichoke-fish-3d330ab2ac6b4e72b705f792d482bfdd.jpg)
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
Directions
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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.
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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, turning once, 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.
Suggested Pairing
Crisp, ripe Italian white: Pieropan Soave.