Artichoke & Olive Caponata made with red onion, celery, artichokes, capers, kalamata olives, tomatoes, raisins, red wine vinegar, olive oil, sugar, and salt & pepper.
This was new and different. I can’t say there was anything fascinating about it, but it was good. It gave the fish a little kick. It doesn’t have a home in my recipe book though so I probably won’t be making it again.
Halibut fillet seasoned with olive oil, salt & pepper; topped with artichoke & olive caponata and parsley; served with corn and spinach.
So, if you have nothing else to do today, try making a fancy topping for your fish fillet.
Take-Away Life Lesson: Anything with fish is better than eating a plain fish.