Pan Seared Braised Halibut In A Puttanesca Sauce Served With Gnocchi And Escarole Food

BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE

Steps:

• Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
• Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
• Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.

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.

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.