CookTeaser

Serves 2

A CookTale

I wanted to do a Halibut recipe that inspired me by Giada de Laurentiis, but on Sunday in a small town Halibut was not to be found. Fresh Cod was available, and it was a fine substitute. The Olive Caponata took a while to prepare, but it was worth every minute. The pan sauce was simply Butter and Vermouth reduced to a glaze. Not quite a dieters’ dinner, but close.

INGREDIENTS

For the Caponata

1/4 C of EVOO
1 small red Onion, chopped
1 tp Salt, plus extra for seasoning
1/2 tp freshly ground black Pepper, plus extra for seasoning
1 Celery Stalk, chopped
8 oz frozen Artichoke Hearts, thawed & cut into 1-inch pieces
1 (14-1/2 oz) can diced Tomatoes, with juices
10 pitted Kalamata Olives, halved
3 TB Raisins
1/4 C red Wine Vinegar
1 TB Sugar
1 TB Capers, rinsed & drained

For the Cod

4 (5 to 6 oz) center cut Cod fillets, at least 1-inch thick
3 TB of EVOO
2 TB of Butter
2 TB of Vermouth or White Wine
Salt & freshly ground Black Pepper
3 TB of chopped fresh flat leaf Italian Parsley, for garnish

METHOD For the Caponata

1. In a large skillet, heat the EVOO over medium high heat. Add the Onion & season with Salt & Pepper. Cook until translucent, about 3 minutes.

2. Add the Celery & Artichoke Hearts and cook until soft and the Artichokes are lightly browned, 3 to 4 minutes. Add the Tomatoes, Olives, & Raisins to the pan. Simmer over medium low heat, stirring frequently, until the mixture thickens, about 25 minutes.

3. Stir in the Vinegar, Sugar, & Capers & season with Salt & Pepper to taste.

METHOD For the Cod

1. Place a nonstick grill pan over medium high heat. Lightly oil the pan before grilling the fish.

2. Drizzle the Cod on both sides with EVOO. Season on both sides with Salt & Pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.

3. Remove the Cod to plates & add Butter & Vermouth to the pan. Reduce until slightly thickened.

4. Spoon the pan sauce over the Cod & top with the Caponata. Garnish with chopped Parsley & serve.