Ingredients
-
1/4 cup Cento Imported Extra Virgin Olive Oil, plus extra for rubbing
-
4 Celery Stalks, diced
-
1 White Onion, finely chopped
-
3 Bellino Whole Garlic Cloves, thinly sliced
-
1/2 cup Cento All Purpose Pasta Sauce
-
1/2 cup Dry White Wine
-
1/4 cup Bellino White Wine Vinegar
-
3/4 cup Cento Quartered and Marinated Artichoke Hearts, chopped
-
1/2 cup Cento Pitted Green Olives, coarsely chopped
-
1/4 cup Cento Pignoli Nuts
-
3 tbsp Sugar
-
2 tbsp Cento Nonpareil Capers, drained
-
6-7 oz Mahi Mahi Fillets, skinless
-
3 tbsp Fresh Basil Leaves, chopped
-
Cento Fine Sicilian Sea Salt, to taste
-
Cento Ground Black Pepper, to taste
Directions
Heat oil in a large skillet over medium heat. Cook celery, onion and garlic until tender, approximately 4 minutes. Add sauce, wine, vinegar, artichokes, olives, nuts, sugar, capers, salt and pepper. Mix well to combine and simmer 8 minutes or until vegetables become tender. Stir in basil, then set aside to cool. Rub oil over surface of fish, season with salt and pepper if desired. Heat pan over medium-high heat and cook fish for 4 minutes per side, or until cooked throughout Place fish on serving platter and top with vegetable mixture. Serves 6
Artichoke Caponata Over Mahi Mahi
Prep: 20 min Cook: 30 min Servings: 6
Mild, light mahi mahi fillets topped with a white wine reduction and sweet and sour artichoke caponata.
Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil, plus extra for rubbing
- 4 Celery Stalks, diced
- 1 White Onion, finely chopped
- 3 Bellino Whole Garlic Cloves, thinly sliced
- 1/2 cup Cento All Purpose Pasta Sauce
- 1/2 cup Dry White Wine
- 1/4 cup Bellino White Wine Vinegar
- 3/4 cup Cento Quartered and Marinated Artichoke Hearts, chopped
- 1/2 cup Cento Pitted Green Olives, coarsely chopped
- 1/4 cup Cento Pignoli Nuts
- 3 tbsp Sugar
- 2 tbsp Cento Nonpareil Capers, drained
- 6-7 oz Mahi Mahi Fillets, skinless
- 3 tbsp Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Heat oil in a large skillet over medium heat. Cook celery, onion and garlic until tender, approximately 4 minutes. Add sauce, wine, vinegar, artichokes, olives, nuts, sugar, capers, salt and pepper. Mix well to combine and simmer 8 minutes or until vegetables become tender. Stir in basil, then set aside to cool. Rub oil over surface of fish, season with salt and pepper if desired. Heat pan over medium-high heat and cook fish for 4 minutes per side, or until cooked throughout Place fish on serving platter and top with vegetable mixture. Serves 6
