Halibut with Artichoke and Olive Caponata

Ingredients

• 0.5 teaspoon pepper black freshly ground for seasoning
• 14.5 ounce canned tomatoes diced with juices canned
• 1 tablespoon capers rinsed drained
• 1  celery stalk chopped
• 3 tablespoons flat-leaf parsley fresh italian chopped for garnish
• 8 ounces artichoke hearts frozen thawed cut into 1-inch pieces
• 16 ounce center-cut halibut fillets 
• 10  kalamata olives pitted halved
• 0.3 cup olive oil 
• 3 tablespoons olive oil extra-virgin
• 3 tablespoons raisins 
• 1 small onion red chopped
• 0.3 cup red wine vinegar 
• 1 teaspoon salt for seasoning
• 4 servings salt and pepper black freshly ground
• 1 tablespoon sugar 

Equipment

• frying pan
• oven
• grill
• grill pan

Directions

1. For the caponata: In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes.
3. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes.
4. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
5. Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
6. Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
7. Arrange the halibut on a serving platter and top with the caponata.
8. Garnish with chopped parsley and serve.