Halibut with Raw Puttanesca Salsa

Name: Halibut with Raw Puttanesca Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons anchovy paste; 118 milliliters pitted black olives, chopped; 3 Tbsps capers, run your knife through them; 1 pint grape tomatoes, halved or cherry tomatoes, quartered; 4 inches thick slices crusty bread; 118 milliliters flat-leaf parsley, coarsely chopped; 2 cloves garlic, grated; 680 grams halibut fillets; 1 lemon, zested and juiced; 4 servings Extra-virgin olive oil, for liberal drizzling plus 1/4 cup; 1 teaspoon crushed red pepper flakes; 4 servings Salt and freshly ground black pepper

Halibut with Raw Puttanesca Salsan is a dairy free and pescatarian recipe with 4 servings. This recipe covers 31% of your daily requirements of vitamins and minerals. This main course has 345 calories, 34g of protein, and 19g of fat per serving. From preparation to the plate, this recipe takes about 25 minutes. A mixture of olive oil, salt and pepper, halibut fillets, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. A couple people really liked this Mediterranean dish. If you like this recipe, you might also like recipes such as Halibut with Raw Puttanesca Salsa, Halibut Sandwiches with Grilled Puttanesca Salsa, and Halibut Puttanesca.

Instructions

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

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Bread

Fish

Equipment you will use

Grill

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.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Anchovy Paste

Lemon Juice

Garlic

Fish

Equipment you will use

Whisk

Bowl

Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.

Ingredients you will need

Black Pepper

Tomato

Parsley

Capers

Olives

Serve bread topped with lots of salsa and fish.

Ingredients you will need

Bread

Salsa

Fish

Equipment

Ingredients

Servings:

2teaspoons

anchovy paste 118milliliters

pitted black olives, chopped 3Tbsps

capers, run your knife through them 1pint

grape tomatoes, halved or cherry tomatoes, quartered 4inches

thick slices crusty bread 118milliliters

flat-leaf parsley, coarsely chopped 2cloves

garlic, grated 680grams

halibut fillets 1

lemon, zested and juiced 4servings

Extra-virgin olive oil, for liberal drizzling plus 1/4 cup 1teaspoon

crushed red pepper flakes 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.