Halibut with Raw Puttanesca Salsa

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 (6-ounce) halibut fillets
  • Extra-virgin olive oil, for liberal drizzling plus 1/4 cup
  • Salt and freshly ground black pepper
  • 4 (1-inch) thick slices crusty bread
  • 1 1/2 teaspoons anchovy paste
  • 2 to 3 cloves garlic, grated
  • 1 teaspoon crushed red pepper flakes
  • 1 lemon, zested and juiced
  • 3 tablespoons capers, run your knife through them
  • 1/2 cup pitted black olives, chopped
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1 pint grape tomatoes, halved or cherry tomatoes, quartered
Directions

Preheat grill pan or outdoor grill to medium-high to high heat.

Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.

While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.

Serve bread topped with lots of salsa and fish.


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    This recipe is featured in:

    Healthy Weeknight Dinners