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Halibut with Puttanesca Sauce


Halibut is the perfect partner for this robust sauce.

  • Servings: 4

Source: Martha Stewart Living, December/January 1994


  • 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.

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