Halibut with Raw Puttanesca Salsa (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) halibut fillets |
extra-virgin olive oil, for liberal drizzling plus 1/4 cup |
salt and freshly ground black pepper |
4 (1-inch) thick slices crusty bread |
1 1/2 teaspoons anchovy paste |
2 to 3 cloves garlic, grated |
1 teaspoon crushed red pepper flakes |
1 lemon, zested and juiced |
3 tablespoons capers, run your knife through them |
1/2 cup pitted black olives, chopped |
1/2 cup flat-leaf parsley, coarsely chopped |
1 pint grape tomatoes, halved or cherry tomatoes, quartered |
Directions:
1. Preheat grill pan or outdoor grill to medium-high to high heat.
2. Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.
3. While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.
4. Serve bread topped with lots of salsa and fish.
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