Recipe courtesy of Rachael Ray

Halibut with Raw Puttanesca Salsa

Name: Halibut with Raw Puttanesca Salsa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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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.