Halibut Puttanesca Recipe - The Washington Post

 Posted on August 28, 2024  |  2 minutes  |  337 words  |  Chauncey Koziol
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This quick, pantry-friendly take on puttanesca sauce is one you’ll want to keep in your back pocket because while it’s great with halibut, as well as cod, mahi-mahi, striped bass or swordfish, it’s also terrific with chicken, pork chops and fried tofu — or simply spooned atop pasta. Briny anchovies, capers and olives add big flavor. Canned tomatoes make it easy to make in any season. Serve with bread so you can sop up the sauce, and a simple green salad, if you like.

Refrigerate for up to 2 days.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 35 mins

  • Step 1

    Position the rack in the middle of the oven and preheat to 375 degrees. Sprinkle the halibut with salt and pepper.

  • Step 2

    In a large, oven-safe, nonstick 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.

  • Step 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.

  • Step 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 degrees on an instant-read thermometer.

  • Step 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, family-style.

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    Nutritional Facts

    Per serving (1 filet and 1/4 cup sauce)

    • Calories

      342

    • Fat

      21 g

    • Saturated Fat

      3 g

    • Carbohydrates

      10 g

    • Sodium

      1118 mg

    • Cholesterol

      65 mg

    • Protein

      26 g

    • Fiber

      2 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “More Mediterranean” (America’s Test Kitchen, 2021).

    Tested by Ann Maloney.

    Published March 14, 2022

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