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Halibut with Puttanesca Sauce

Halibut with Puttanesca Sauce

Halibut is the perfect partner for this robust sauce.

Martha Stewart Living, December/January 1994/1995 http://www.marthastewart.com/344522/halibut-with-puttanesca-sauce
3.42857
Rated
68.5714100(21)21
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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