Halibut Puttanesca Food

HALIBUT WITH PUTTANESCA SAUCE

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.

PAN-ROASTED HALIBUT PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
• 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.
• 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.
• To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.

HALIBUT PUTTANESCA

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.

MIAMI HALIBUT

Steps:

• In a 1 gallon resealable food storage plastic bag, combine all ingredients except halibut steaks; shake to mix well.
• Add halibut, seal bag and turn to coat. Let stand at room temperature for 20 minutes in marinade.
• Meanwhile heat grill.
• When ready to grill, remove halibut from bag and discard marinade. Place halibut on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
• Cook 8 to 12 mimutes or until fish is no longer translucent in center and flakes easily with fork, turning once.
• Note: To broil halibut, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

HALIBUT PUTTANESCA

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.