Gia Russa Grilled Fish with Caponata

4 fillets your favorite grilling fish
1 cup G Hughes Lemon Herb Marinade, divided
1/4 cup Gia Russa Olive Oil
1 cup diced celery
1 onion, finely chopped
2 tsp. Gia Russa Chopped Garlic
1/2 cup Gia Russa Marinara Sauce
1/2 cup dry white wine
1/4 cup Gia Russa White Wine Vinegar
2 (6.5 oz.) jars Gia Russa Marinated Artichokes, drained and chopped
1/2 cup Gia Russa Spanish Olives, drained and chopped
1/4 cup Gia Russa Black Olives, drained and chopped
1/4 cup pine nuts
2 Tbsp. sugar
2 Tbsp. capers, drained
Salt & pepper, to taste
1 box Gia Russa Orzo
12-16 asparagus spears
Fresh basil and lemon, for garnish

Place fish and 1/2 cup G Hughes Lemon Herb Marinade in a re-sealable plastic bag. Let marinate in refrigerator for at least 1 hour. Heat oil in a large skillet over medium heat. Add celery, onion and garlic and cook until tender. Add marinara, wine, vinegar, artichokes, Spanish olives, black olives, pine nuts, sugar and capers. Add salt and pepper to taste. Simmer until liquid is reduced, about 10 minutes. Remove from heat, stir in basil and let cool.

Cook orzo according to package directions. Drain, then add 1/4 cup G Hughes Lemon Herb Marinade. Toss to coat and set aside. Preheat grill to medium-high heat. Roll asparagus in remaining 1/4 cup G Hughes Lemon Herb Marinade. Place fish and asparagus on grill. Cook fish 5 minutes per side and asparagus 2 to 4 minutes, until tender. Serve fish and asparagus with orzo. Top with caponata sauce and garnish with basil and lemon slices.