Friday, December 30, 2011

Mahi-Mahi with Artichoke Caponata

This flavorful dish uses a wide variety of Mediterranean ingredients and is low in fat.  Today we topped Mahi-Mahi with the Caponata but you could use another white fish or even chicken in this dish.  The Caponata can be made ahead and refrigerated for up to three days.

1/4 cup STAR Reserved Basil Infused Olive Oil, plus a bit to drizzle over the fish
2 tender celery ribs, diced (1 cup)
1/2 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup prepared tomato sauce
1/2 cup dry white wine
1/4 cup STAR White Wine Vinegar
4oz Cara Mia Marinated Artichoke Hearts,
drained and chopped
1/2 cup Star Cannonball Olives, chopped
2 tablespoons Star Capers, drained
Kosher salt and freshly ground pepper
Four 7-ounce skinless mahi-mahi fillets

Preheat oven to 400°F.
Lay four 12" x 13" pieces of aluminum foil on countertop. Place each fillet near center and season lightly with salt and pepper; drizzle with STAR Reserved Basil Infused Olive Oil.
Fold aluminum in half over top of fillet. "Roll" back towards fillet, then fold in sides to form an envelope; repeat. Transfer foil packets onto a sheet pan, then into the oven. Bake 15 minutes, remove from oven and let stand 2-3 minutes before opening.
While the fish is in the oven: In a large, deep skillet, heat the 1/4 cup of STAR Reserve Basil Infused 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, STAR White Wine Vinegar, Cara Mia Artichokes, STAR Cannonball Olives,  STAR Capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, about 8 minutes.

Transfer the fish to plates, top with the caponata and serve.  We paired this with a side of sauteed organic baby kale.


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