Halibut With Artichoke & Olive Caponata

Artichoke & Olive Caponata

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 with Artichoke & Olive Caponata

Halibut fillet seasoned with olive oil, salt & pepper; topped with artichoke & olive caponata and parsley; served with corn and spinach.

Recipe for—Halibut with Artichoke & Olive Caponata

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.

2 thoughts on “Halibut With Artichoke & Olive Caponata

    1. Yeah, it was healthy. I just think I wasn’t too fond of artichokes maybe. But it was ok nonetheless. Nothing went to waste—which is always a good thing.

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