It’s halibut season in the Bay Area! My favorite way to enjoy it is with a quick puttanesca sauce. Anchovy paste can be substituted for the fillets but don’t skip — they add the perfect flavor.
Serves 4
INGREDIENTS:
- 1/4 cup extra virgin olive oil
- 4 skinned and deboned 6-ounce halibut filets
- Kosher salt
- 1 shallot, thinly sliced
- 5 cloves garlic, thinly sliced
- 3 anchovy fillets, crushed into a paste
- 1/4 cup pitted Kalamata olives, chopped
- 1 tablespoon capers
- 1 cup crushed San Marzano tomatoes
- 1/4 teaspoons crushed red pepper flakes
- 1/4 cup dry white wine
- 1/4 cup thinly sliced fresh basil
DIRECTIONS:
- 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 fish for 4 minutes on each side until flaky. Put aside.
- Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the shallot 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. Add basil.
- Add fish to top of sauce and cover until fish is cooked through.
- Spoon sauce on top of fish and serve with angel hair pasta or crusty bread.