No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Halibut with Puttanesca Sauce

Halibut is the perfect partner for this robust sauce.

  • Servings: 4
Halibut with Puttanesca Sauce

Source: Martha Stewart Living, December/January 1994/1995


  • 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


  1. 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.

  2. 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.

  3. Reheat sauce until it simmers. Stir in parsley. Serve halibut with a little sauce on each steak.

Reviews (0)

Related Topics