Photo: Halibut with Raw Puttanesca Salsa Recipe
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.
Per Serving: Calories: 449; Total Fat: 24.5 grams; Saturated Fat: 3.5 grams; Protein: 39 grams; Total carbohydrates: 18 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 57 milligrams; Sodium: 817 milligrams
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By amylee1115
Sarasota, FL
on February 22, 2013
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Loved this recipe. I made it for a dinner party over a year ago and it was a hit! One of my friends - who really doesn't even like fish - LOVED this! He has been begging me to make it for him again. I am this weekend!
By mgodkin_474659
LA, CA
on November 29, 2011
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Good idea to use raw putanesca with a grilled fish. I made this with whatever ingridients I had on hand, which wasn't everything listed in the recipe, but the basic idea was the same. I liked it and will make again.
By neas
Janesville, CA
on April 08, 2011
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Wow! This is so good. I normally don't post reviews but with this I felt I must. This was
delicious, but actually amazing the next day. Do try this recipe but make it a day ahead and
then just let it sit in the frig. Would be good on any white fish but great with halibut.
Read all 26 reviews