After a long holiday weekend filled with great fun, good friends and delicious foods like barbecue I am sure you are ready for something on the light side. This recipe has very bold flavors with a picante saltiness. Don't be thrown by the anchovies though. They will melt and become another layer of flavor in the sauce and you will never know that they are there. Serve this dish with a side portion of 2/3 cup of pasta and a 2 cup portion salad to round out your meal.
Halibut Steak Puttanesca
Ingredients:
4 - 4 ounce Halibut steaks
1 Tbsp. olive oil
1/2 cup green peppers, diced
1/2 cup onion, diced
6 cloves garlic, minced
1 tsp. crushed red pepper flakes
2 anchovy fillets, chopped
2 1/2 cups canned diced tomatoes, no salt added style
1 cup white wine (Pinot Grigio if available)
1/2 cup low sodium chicken stock
1 Tbsp. capers, rinsed
8 kalamata olives, chopped
2 Tbsp. fresh basil, chopped
1/4 cup parsley, chopped
Place a large saute pan on medium high heat and add the olive oil. Place the halibut steaks in the pan and cook until lightly browned on one side and flip to lightly brown the other side. It is about 2 or 3 minutes per side. Remove the fish and set aside.
Add the green pepper, onion, garlic, crushed red pepper flakes and anchovies into the same pan and saute for about 4 or 5 minutes or until vegetables are tender. Add the diced tomatoes and chicken stock. Remove pan from heat and add the white wine. Bring to a simmer and reduce the liquid by about half. Turn the heat to low and place the halibut steaks back into sauce to finish cooking. Gently simmer for about 4 to 6 more minutes or until halibut is done. Add the capers, kalamata olives, basil and parsley at the very last moment and serve.
Nutrition Facts
4 Servings
Amount Per Serving
Calories 311.3
Total Fat 9.0 g
- Saturated Fat 1.0 g
- Polyunsaturated Fat 1.5 g
- Monounsaturated Fat 3.7 g
Cholesterol 48.2 mg
Sodium 565.0 mg
Potassium 913.4 mg
Total Carbohydrate 14.1 g
- Dietary Fiber 3.5 g
- Sugars 5.7 g
Protein 33.7 g
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