Description
It’s easy to make this one pan dish that cooks on the grill rather than the oven.
Ingredients
Units
Scale
2 pints cherry tomatoes
1 red onion, thinly sliced
4 cloves garlic, pressed
2 14–ounce cans of artichoke hearts, rinsed
1/2 cup kalamata olives
1/2 cup caper berries, rinsed
1/4 cup extra virgin olive oil
1/4 cup dry white wine (or sherry if you don’t have wine)
salt and pepper
1 1/2 pounds firm white fish, such as cod or monkfish
1 lemon, sliced thin
crusty whole grain bread
Instructions
- Preheat your grill to medium-high heat.
- Combine the tomatoes, onion, garlic, artichokes, olives, capers, olive oil, and white wine in a rimmed, oven-proof saute pan. Season with salt and pepper and toss together.
- Season the fish with salt and pepper and place on top of the tomato mixture. Place the lemon slices on top of the fish.
- Place the pan on the grill and cover the grill (do not cover the pan). Cook until the fish is opaque throughout, about 20 minutes. Serve immediately with whole-grain bread to dip.
