Grilled Fish With Artichoke Caponata

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1/4 cup extra-virgin olive oil, plus more for rubbing

4 tender celery ribs, diced (1 cup)

1 onion, finely chopped

3 garlic cloves, thinly sliced

1/2 cup prepared tomato sauce

1/2 cup dry white wine

1/4 cup white wine vinegar

1/2 pound marinated artichoke hearts, drained and chopped

1/2 cup pitted green olives, chopped

1/4 cup pine nuts

3 tablespoons sugar

2 tablespoons small capers, drained

Kosher salt and freshly ground pepper

3 tablespoons shredded basil

Six 7-ounce skinless mahimahi fillets

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