This caponata from the July 2010 issue of Food and Wine is wonderful on fish, but would also be great served with crackers as an appetizer.

I don’t have access to fresh fish very often where we live, so I grilled frozen sole fillets instead. Any mild-tasting fish would work well.

Many of these ingredients can contain additives and preservatives, including the tomato sauce, white wine, white wine vinegar, marinated artichoke hearts, green olives and capers. To find a white wine low in sulfites, check out the organic wines listed LCBO’s Vintages catalogue or website. The amount of sulfites in the wine is listed – my husband can tolerate wine with less than 10 parts-per-million. A good source of organic wines (and you can order it by the case and have it delivered) is Frogpond Farm in Niagara-on-the-Lake (

Spectrum brand white wine vinegar has no sulfites added and the marinated artichoke hearts and capers made by Unico are all-natural. Hunt’s Tomato Sauce is additive free, as are the Pilaros brand garlic-stuffed green olives, available at Costco.

The fish was delicious, served with roasted asparagus and steamed rice.


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 pine nuts

3 tablespoons sugar

2 tablespoons small capers, drained

Kosher salt and freshly ground pepper

3 tablespoons shredded basil

Six 7-ounce skinless mahimahi fillets (or other mild-tasting fish fillets)


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 cool. The artichoke caponata can be refrigerated for up to 3 days.

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.

From the July 2010 issue of Food and Wine.