Caponata (For Fish Or Chicken)

• 1/4 Cup olive oil
• 1 small red onion, chopped
• 1 tsp salt + more for seasoning
• 1/2 tsp fresh ground pepper
• 1 celery stalk, chopped
• 8 oz. frozen artichoke hearts, quartered
• 1 (14 1/2 oz) can diced tomatoes
• 10 pitted Kalamata olives halved
• 3 Tbsp raisins
• 1/4 Cup red wine vinegar
• 1 Tbsp sugar
• 1 Tbsp capers, rinsed and drained
• 2-4 fish fillets or chicken
• 2 Tbsp parsley, chopped

1. 1. Heat oil. Add onion, salt and pepper. Saute until translucent 3 min. Add celery, artichoke hearts. Cook until tender 3-4 minutes. Add tomatoes, olives and raisins. Simmer until thick (10 minutes). Stir frequently. Stir in vinegar, sugar, capers and more salt and pepper if necessary
2. 2. Oil Chicken or Fish. Salt and Pepper. Grill Or roast fish 10-12 minutes at 400F
3. Put caponata on top of fish or chicken. Sprinkle with parsley.

olive oil, red onion, ground pepper, celery stalk, frozen artichoke hearts, tomatoes, raisins, red wine vinegar, sugar, capers, fish, parsley

Taken from www.epicurious.com/recipes/member/views/caponata-for-fish-or-chicken-52880071 (may not work)