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.

Ingredients
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

Directions
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.

Recipe adapted from Giada De Laurentiis's recipe
Prep Time: 15 min
Inactive Prep Time: Cook Time: 27 min
Serves: 4 to 6 servings (8 cups)
Ingredients
3 tablespoons unsalted butter, at room temperature
3 tablespoons STAR Family Reserve Olive Oil with Fresh Rosemary
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup


Directions
In an 8-quart stockpot, melt the butter and STAR Family Reserve Olive Oil with Fresh Rosemary together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.


Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.