Halibut With Puttanesca Sauce Recipes

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.

HALIBUT WITH RAW PUTTANESCA SALSA

Steps:

• Preheat grill pan or outdoor grill to medium-high to high heat.
• Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.
• While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.
• Serve bread topped with lots of salsa and fish.

BASIL RUBBED HALIBUT WITH PUTTANESCA RELISH

Steps:

• For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.
• Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the olive oil and season with more salt and pepper if needed.
• Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper. Grill the tomatoes until charred on both sides. Remove, let cool slightly and dice. Grill the onion until charred on both sides and slightly soft. Remove, let cool and dice. Grill the jalapeno until charred. Remove, let cool slightly and chop (do not seed or peel).
• Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette.
• For the halibut: Combine the canola oil, 1/2 cup of the basil and some salt and pepper in a blender and blend until smooth, about 1 minute. Strain into a bowl. Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish.
• Heat a charcoal or gas grill to high for direct grilling. Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper. Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side.
• Remove and immediately drizzle over some of the reserved basil oil. Top with some of the puttanesca relish. Garnish with the basil sprigs.

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.

PAN SEARED BRAISED HALIBUT IN A PUTTANESCA SAUCE SERVED WITH GNOCCHI AND ESCAROLE

Steps:

• Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
• To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
• Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
• On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

HALIBUT PUTTANESCA

Steps:

• Heat the broiler.
• Rub halibut with oil.
• Sprinkle 1 tsp seasoning over the fish.
• In a skillet over high heat, bring remaining ingredients to a boil.
• Reduce heat and simmer for 5 minutes.
• Broil 10 minutes of until fish flakes.
• Turn once.
• Top with sauce.

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.