For an alternate preparation, Seaver recommends placing the caponata and fillets in a baking dish and baking low and slow at 275° for 20 minutes or until desired degree of doneness.
1 small fennel bulb with stalks
2 1/2 tablespoons olive oil
3 tablespoons slivered almonds
2 cups (1/4-inch) diced peeled butternut squash
1 1/2 cups chopped onion
1 cup diced celery
5 garlic cloves, minced
1 poblano chile, diced (about 3/4 cup)
3 cups chopped tomato
1/2 cup golden raisins
2 tablespoons sherry vinegar
1/4 teaspoon salt, divided
1/2 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
4 (6-ounce) dogfish fillets
How to Make It
Remove fronds from fennel bulb; finely chop fronds to measure 2 tablespoons. Remove stalks and tough outer leaves from fennel bulb; discard. Finely chop bulb to measure 3/4 cup. Reserve remaining bulb for another use.
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add almonds; sauté 2 minutes or until toasted. Add chopped fennel bulb, squash, and next 4 ingredients (through poblano); cook 5 minutes. Add tomato, raisins, vinegar, and 1/8 teaspoon salt; cook 15 minutes or until squash is tender, stirring occasionally. Remove pan from heat; cool slightly. Stir in cilantro and lemon juice.
Preheat grill to medium-high heat. Sprinkle fillets with remaining 1/8 teaspoon salt. Add fillets to grill rack coated with cooking spray; grill 3 minutes. Turn and grill 2 minutes or until desired degree of doneness. Place 1 cup squash mixture on each of 4 plates; top with fillets. Sprinkle with chopped fennel fronds.
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