- 1½ lbs halibut steaks (about 6)
PUTTANESCA SAUCE
- 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
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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.