Caponata is a traditional sicilian condimento which is usually made with eggplants. In the traditional recipe the ingredients are all cooked together and the flavors mesh with one another. In this version we leave the caponata virtually uncooked and substitute zucchini  for eggplants. This gives the condimento more of a “salsa-like” quality where the ingredients have a firm texture and are allowed to mix and mingle as they marinate.

Serves 4

4 Each (6-7 Oz) Petrale Sole Fillets, boneless, skinless
2 Each Green Zucchini, diced
2 Each Yellow Zucchini, diced
1/2 Cup Red Onion, diced
1 Each Garlic Clove, minced
1/4 Cup Capers, rinsed and drained
1/4 Cup Green Olives, pitted and sliced
1 Each Large Red Tomato, seeded and diced
1/4 Cup Extra Virgin Olive Oil
1/8 Cup Red Wine Vinegar
1 Tbsp Oregano, freshly chopped
2 Tbsp Basil, freshly chopped
12 Tbsp Extra Virgin Olive Oil

Place the zucchini into a bowl and season aggresively with salt. Line a plate with paper towels, place the zucchini onto the plate, then add more paper towels on top. Plate one more plate on top to press the water out of the zucchini.in a large non reactive saute pan heat 3 tablespoons olive oil until nearly smoking. Add the onion and saute for 5- 10 seconds. Add the garlic and quickly saute without reducing the heat for 30 seconds more. Transfer the onions and garlic to a mixing bowl. Add the capers, olives, tomato, vinegar, oregano, basil, and four tablespoons olive oil. Wipe out the saute pan and add the remaining four tablespoons olive oil, then heat until very hot. Season the fish on all sides with salt and pepper and pan saute, turning once, until golden brown on the outside and just barley cooked through on the inside. While the fish is cooking, pick up the paper towels containing the zucchini, give them a slight squeeze to get rid of any excess water, and empty all the zucchini into the bowl with the rest of the ingredients. Mix thoroughly and season if necessary with salt and pepper. Remove the fish to a serving platter and spoon the caponata on top.