Basil Rubbed Halibut With Puttanesca Relish Food

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HALIBUT PUTTANESCA



Halibut Puttanesca image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought
4 cloves garlic, minced
1/2 cup stuffed green olives, chopped
3 tablespoons drained capers
1/2 cup red wine
2 teaspoons anchovy paste
4 (5-ounce) halibut fillets
Salt and ground black pepper
1/4 cup chopped fresh basil leaves

Steps:

  • Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.

HALIBUT WITH PUTTANESCA SAUCE



Halibut with Puttanesca Sauce image

Halibut is the perfect partner for this robust sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 can plum tomatoes (28 ounces)
3 tablespoons olive oil
2 cloves garlic, minced
1 large onion, thinly sliced
1/3 cup oil-cured black olives, halved and pitted
2 tablespoons capers
4 anchovy fillets, rinsed and minced
1 teaspoon finely chopped fresh rosemary
4 halibut steaks (about 6 to 8 ounces each)
Salt and freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Drain tomatoes, reserving 1/2 cup liquid. Seed and coarsely chop tomatoes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic, and cook until aromatic, 1 to 2 minutes. Add onion, and cook, until transparent, about 5 minutes. Raise heat to medium high; add tomatoes, reserved liquid, olives, capers, anchovies, and rosemary, and cook, stirring often, 2 to 3 minutes. Remove from heat, and set aside.
  • Heat remaining oil in a large nonstick skillet over medium-high heat. Season both sides of halibut steaks with salt and pepper. Cook steaks until golden brown, 4 to 5 minutes on each side.
  • Reheat sauce until it simmers. Stir in parsley. Serve halibut with a little sauce on each steak.

SAUTEED HALIBUT WITH LEMON-VEGETABLE RELISH



Sauteed Halibut with Lemon-Vegetable Relish image

Categories     Citrus     Egg     Fish     Herb     Onion     Pepper     Tomato     Vegetable     Sauté     Dinner     Lemon     Halibut     Cucumber     Bell Pepper     Summer     Parsley     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

12 ounces plum tomatoes, seeded, chopped
1 small cucumber, peeled, seeded, chopped
1 large green bell pepper, chopped
1 cup chopped red onion
1/2 cup chopped fresh parsley
3 large garlic cloves, chopped
2 teaspoons grated lemon peel
1/2 teaspoon cayenne pepper
8 tablespoons olive oil
2 tablespoons fresh lemon juice
6 5- to 6-ounce halibut fillets
All purpose flour
3 large eggs, beaten to blend

Steps:

  • Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and cayenne in large bowl. Mix in 4 tablespoons oil and 2 tablespoons lemon juice. Season relish with salt and pepper. Let stand at least 15 minutes and up to 30 minutes, stirring occasionally.
  • Sprinkle fish with salt and pepper. Dust fish all over with flour to coat. Place eggs in 11x7-inch glass baking dish. Add fish to eggs; turn to coat. Let stand 15 minutes and up to 30 minutes, turning fish occasionally.
  • Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add half of fish with egg coating to skillet; sauté until coating is golden and fish is just opaque in center, about 5 minutes per side. Transfer fish to plates. Repeat with remaining 2 tablespoons oil and fish. Top fish with relish.

HALIBUT PUTTANESCA



Halibut Puttanesca image

Make and share this Halibut Puttanesca recipe from Food.com.

Provided by Karen Robinson

Categories     Halibut

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup black olives, pitted and coarsely chopped
1/4 cup green olives, pitted and coarsely chopped
2 garlic cloves, chopped
1 tablespoon capers
1 tablespoon anchovy paste or 2 anchovy fillets, mashed
2 teaspoons italian seasoning, divided
6 (5 ounce) halibut fillets
1 tablespoon olive oil

Steps:

  • Heat the broiler.
  • Rub halibut with oil.
  • Sprinkle 1 tsp seasoning over the fish.
  • In a skillet over high heat, bring remaining ingredients to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Broil 10 minutes of until fish flakes.
  • Turn once.
  • Top with sauce.

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