Halibut Puttanesca – The Washington Post

This fast, pantry-friendly tackle puttanesca sauce is one you’ll wish to preserve in your again pocket as a result of whereas it’s nice with halibut, in addition to cod, mahi-mahi, striped bass or swordfish, it’s additionally terrific with hen, pork chops and fried tofu — or just spooned atop pasta. Briny anchovies, capers and olives add large taste. Canned tomatoes make it simple to make in any season. Serve with bread so you possibly can sop up the sauce, and a easy inexperienced salad, should you like.

Complete time: 35 minutes

Storage Notes: Refrigerate for as much as 2 days.

Servings:

4

Examined measurement: 4 servings

Substances

4 (4- to 6-ounce) skinless halibut fillets, 1-inch-thick
1/4 teaspoon tremendous salt
1/2 teaspoon finely floor black pepper
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 shallot (about 2 ounces), minced
5 cloves garlic, thinly sliced
1 (2-ounce) can anchovies in oil, drained and chopped
2 teaspoons dried oregano
1/2 teaspoon crushed crimson pepper flakes (non-obligatory)
1 (14.5-ounce) can diced tomatoes
1/2 cup (about 20) pitted entire kalamata olives
1/4 cup capers, rinsed
1/4 cup contemporary parsley leaves

Instructions

Place the rack in the midst of the oven and preheat to 375 levels. Sprinkle the halibut with salt and pepper.

In a big, oven-safe, nonstick skillet, mix the oil, shallot, garlic, anchovies, oregano and pepper flakes, if utilizing. Set the skillet over medium-low warmth and prepare dinner, stirring, till the shallot begins to melt, about 4 minutes.

Stir within the tomatoes and their juice, olives and capers, then nestle the halibut into the sauce. Increase the warmth to medium-high and convey the sauce to a simmer.

Switch the uncovered skillet to the oven and bake for about 10 minutes, or till the fish flakes aside when gently prodded with a paring knife and registers 130 levels on an instant-read thermometer.

Utilizing a spatula, switch the halibut to a serving platter. Stir the sauce to recombine, then spoon it over the halibut. Sprinkle with the parsley and serve, family-style.