FISH SKILLET

FISH SKILLET image

Categories Fish

Yield 4

Number Of Ingredients 12

22 ounces cherry tomatoes
1 onion, halved and thinly sliced
4 cloves garlic, smashed and sliced
2 cans (13.5 oz each) whole artichoke hearts, drained, halved if large
1/2 cup pitted olives, such as Kalamata
1/2 cup caper berries
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
Coarse salt and freshly ground pepper
1 1/2 pounds skinless firm white-fleshed fish, such as cod or monkfish, cut into 4 pieces
1 small lemon
Crusty bread, for serving

Steps:

1. Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices ontop of and around fish. 2. Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Service immediately with bread.