Ingredients

• 1/4 cup extra virgin olive oil, plus more for rubbing
• 4 tender celery ribs, diced (1 cup)
• 1 onion, finely chopped
• 3 garlic cloves, thinly sliced 1/2 cup prepared tomato sauce
• 1/2 cup dry white wine
• 1/4 cup white wine vinegar
• 1/2 pound marinated artichoke hearts, drained and chopped
• 1/2 cup pitted green olives, chopped 1/4 cup toasted pine nuts
• 2 tablespoons small brined capers, drained Kosher salt and freshly ground pepper
• 3 tablespoons shredded fresh basil
• Six 7-ounce skinless mahi-mahi fillets

Directions

Step 1

In a large, deep skillet, heat the 1/4 cup of 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, vinegar, artichokes, olives, pine nuts, sugar, and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let the caponata cool.

Step 2

Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata, and serve.