Halibut Puttanesca is a fast and easy recipe with a tomato-based sauce. For years I've been making pasta puttanesca with canned tomatoes but when my niece and her husband served us Halibut Puttanesca made with fresh tomatoes it was like a brand new dish.
Puttanesca is a sauce with bold flavours made from only a few ingredients. There are many stories about the origin of this sauce and most of them claim the dish was created in Naples, Italy by the ladies of the night. Regardless of the history puttanesca sauce can be made anytime with fresh or canned tomatoes so it's worth adding to your repertoire.
Expand your Repertoire
People often ask me how to add more meals to their boring rotation of dishes. I too can fall into the trap of making the same old meals a little too often. Here are three ideas, see if one of them works for you to expand your repertoire. Challenge yourself to try one this week.
- Quick and Easy Pasta Sauces – Make a list of three new pasta sauces you would like to try. Post it somewhere you will see it and commit to making all three of them in the next few weeks. I keep a butternut squash in the cupboard for this Butternut Squash and Pancetta Penne.
- Use Your Grocery List Creatively – I like my grocery list app and I have several lists on it. Make a list called NEW DINNERS and see if having the ingredients in your kitchen inspires you to make something new.
- Use Index Cards – Since we are talking Italian why not make a list of three new Italian dishes. Try Chicken Cacciatore, Pesto Lasagna or Chicken Pesto Pasta. Post the list in your pantry, fridge or inside a cupboard door. Ideally it should be in the spot where you will see it at the time you are thinking about what to cook.
I’d love to hear how you made your puttanesca or if you tried another new dish with one of these ideas. Let me know in the comments below.
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More Recipes - Fish and Seafood
- 1½ lbs halibut steaks (about 6)
- 2 tablespoon olive oil
- ¼ cup onion, finely chopped
- 4 cloves garlic, sliced
- 4 tomatoes, chopped (or a 14 oz can diced tomatoes)
- 2 tablespoon capers, drained
- 16 Kalamata olives, pitted
- 1 teaspoon anchovy paste
- OPTIONAL - pinch of chili flakes and fresh basil
- Heat oil in large frying pan on medium high heat.
- Saute onion until translucent, 3-5 minutes.
- Add garlic and sauté 1 minute.
- Add all remaining sauce ingredients. Cook stirring for about 5 minutes.
- In a separate frying pan heat oil and sauté halibut, 4-5 minutes per side depending on thickness of the fish.
- Spoon puttanesca sauce onto each plate. Top with halibut.
- Garnish with fresh basil.