Halibut Puttanesca
Transform your next dinner into a Mediterranean feast with this vibrant Halibut Puttanesca recipe! Perfectly seared, tender halibut fillets are nestled in a bold and tangy tomato-based sauce, brimming with the savory flavors of Kalamata olives, capers, garlic, and a touch of crushed red pepper for subtle heat. This dish, ready in just 40 minutes, is a harmonious blend of fresh herbs like parsley and basil that elevate its bright, aromatic finish. Whether you’re craving a healthy yet indulgent seafood dinner or looking to impress with a restaurant-quality meal at home, Halibut Puttanesca is a sophisticated crowd-pleaser that pairs beautifully with crusty bread, pasta, or a crisp salad. Don’t forget the lemon wedges for a citrusy twist!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 pieces Garlic cloves, minced
- 0.25 teaspoon Crushed red pepper flakes
- 1 can (14 ounces) Canned diced tomatoes
- 0.5 cup Kalamata olives, sliced
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil leaves, thinly sliced
- 1 piece Lemon, cut into wedges (for serving)
Instructions
Season both sides of the halibut fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the halibut fillets to the skillet.
Sear the halibut for 3-4 minutes on each side, until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate tented with foil to keep warm.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the finely chopped onion and cook, stirring occasionally, for 3-4 minutes until softened.
Stir in the minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant.
Add the canned diced tomatoes (with juices) to the skillet. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
Stir in the sliced Kalamata olives and capers, cooking for another 2-3 minutes.
Taste the sauce and adjust seasoning with the remaining salt and pepper if necessary.
Return the halibut fillets to the skillet, spooning some of the sauce over the fish. Simmer gently for 2-3 minutes to allow the flavors to combine.
Sprinkle the dish with freshly chopped parsley and basil before serving.
Serve the halibut puttanesca hot with lemon wedges on the side.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5633 mg | 245% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 17.5 g | ||
| Protein | 251.2 g | 502% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 345 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5497 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
