Great for sea bass, striped bass, blackfish.

Ingredients - Caponata:
1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained

Ingredients - Fish:
4 (4 to 5-ounce) fish fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Preparation - Caponata
In a large skillet, heat the olive oil over medium-high heat.  Add the onion and season with salt and pepper.  Cook until translucent, about 3 minutes.  Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes.  Add the tomatoes, olives, and raisins to the pan.  Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes.  Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.

Preparation - Fish
Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill.  [If not using a nonstick grill pan, lightly oil the pan before grilling the fish.  Alternatively, the fish can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees oven].  Drizzle the fish on both sides with olive oil.  Season on both sides with salt and pepper.  Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.  Arrange the fillets on a serving platter and top with the caponata.  Garnish with chopped parsley and serve.