HALIBUT PUTTANESCA
Serves: 4
■ 4 (4-6 oz/115-170 g) skinless halibut fillets, 1 inch (2.5 cm) thick
■ 1/4 tsp (1 ml) fine salt
■ 1/2 tsp (2 ml) finely ground black pepper
■ 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
■ 1 shallot (about 2 oz/58 g), minced
■ 5 cloves garlic, thinly sliced
■ 1 can (2 oz/60 ml) anchovies in oil, drained and chopped
■ 2 tsp (10 ml) dried oregano
■ 1/2 tsp (2 ml) crushed red pepper flakes (optional)
■ 1 can (14.5 oz/430 ml) diced tomatoes
■ 1/2 cup (125 ml/about 20) pitted whole kalamata olives
■ 1/4 cup (60 ml) capers, rinsed
■ 1/4 cup (60 ml) fresh parsley leaves
1. Position the rack in the middle of the oven and preheat to 375 F (190 C). Sprinkle the halibut with salt and pepper.
2. In a large, oven-safe, non-stick skillet, combine the oil, shallot, garlic, anchovies, oregano and pepper flakes, if using. Set the skillet over medium-low heat and cook, stirring, until the shallot begins to soften, about 4 minutes.
3. Stir in the tomatoes and their juice, olives and capers, then nestle the halibut into the sauce. Raise the heat to medium-high and bring the sauce to a simmer.
4. Transfer the uncovered skillet to the oven and bake for about 10 minutes, or until the fish flakes apart when gently prodded with a paring knife and registers
130 F (55 C) on an instant-read thermometer.
5. Using a spatula, transfer the halibut to a serving platter. Stir the sauce to recombine, then spoon it over the halibut. Sprinkle
with the parsley and serve.
6. Keep leftovers in the refrigerator for up to 2 days.
Recipe is adapted from More Mediterranean (America's Test Kitchen, 2021).