Pan Roasted Grouper with Artichoke Caponata

Photo by Jennifer Hitchcock

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4 servings

  • 8 artichokes
  • 2 lemons, juiced
  • 7 tablespoons extra virgin olive oil, separated
  • ½ medium red onion, diced
  • 1 tablespoon capers, drained
  • 12 green olives, pitted and chopped
  • 2 tablespoons tomato paste
  • 3 anchovy filets, minced
  • 3 tomatoes, peeled, seeded, and diced
  • 4 tablespoons red wine vinegar
  • 1 pinch chili flakes
  • ¼ cup sugar
  • 2 tablespoons vegetable oil
  • 4 6-ounce grouper fillets*
  • Salt and pepper to taste
  • *Can substitute halibut, snapper, wreckfish, flounder, or really any white fish for grouper
  1. Using a bread knife, slice off top of artichokes. Remove tough outer leaves. Using a vegetable peeler or paring knife, peel sides and base of each artichoke. Cut each artichoke into quarters and remove any prickly tips that may have formed. Soak in 1 quart of water with the juice of 2 lemons. Drain artichokes and cut each quarter in half to form wedges.
  2. In a medium saucepot heat 4 tablespoons olive oil. Add onion, celery, drained artichokes, capers, and olives. Toss to get some color.
  3. Add remaining olive oil, tomato paste, and anchovies and let bubble rapidly. Then reduce heat and simmer 30 minutes. During last 5 minutes, add diced tomatoes, red wine vinegar, chili flakes, and sugar. Remove from heat and let cool.
  4. Place a large sauté pan over high heat. Heat vegetable oil and add grouper fillets. Sear on high for about 2 minutes or until you gently move pan and the fish moves as well. Flip each fillet and reduce heat to medium-low and continue cooking fish for about 5−6 minutes or until the fish is easily pierced with the tip of a paring knife.
  5. Place artichoke caponata on top of each fish and enjoy.
  • from Chef John Ondo of Lana in Charleston, SC

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