Pan-Roasted Halibut Puttanesca

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 2 servings
Share This Recipe

Ingredients

1/4 cup extra-virgin olive oil

Two 6-ounce skinned and deboned halibut filets

Kosher salt

1/3 medium white onion, finely diced

5 cloves garlic, thinly sliced

3 anchovy filets, crushed into a paste

1/4 cup pitted Kalamata olives

1 tablespoon capers

1 cup crushed San Marzano tomatoes

1/4 teaspoons crushed red pepper flakes

1/4 cup dry white wine

1/4 cup thinly sliced fresh basil

1 lemon, zested

Directions

  1. Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
  2. Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
  3. Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
  4. To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
Seared Halibut with Apple Pumpkin Puree
PREMIUM
9m Easy 100%
CLASS
Freshwater Trout with Roasted Summer Squash
PREMIUM
18m Intermediate 100%
CLASS