Canned tomatoes and anchovies, jarred capers and briny kalamata olives nearly at all times kind the bottom of the sauce, which then will get a sprinkling of dry spices, similar to oregano and crushed pink pepper flakes, or perhaps basil. Most usually, I add recent onion or shallot and garlic, however I’ve even used dried minced onion and garlic in a pinch. If all I’ve is pimento-stuffed inexperienced olives, I’ve tossed these in there instead of the kalamata. No anchovies? I’ve used sardines.
The one-pot sauce is low cost, quick and delivers large taste. How many dishes you possibly can say that about?
Usually, I toss it collectively in about quarter-hour, warmth it up and spoon it over spaghetti. This recipe for Halibut Puttanesca from America’s Test Kitchen jogged my memory that the sauce can accomplish that rather more. After making this, I’ve began utilizing it as a base to prepare dinner different proteins.
I loved it with the halibut, as urged right here, however any white flaky fish will do, together with snapper or mahi mahi. America’s Test Kitchen recommends swordfish. I’ve tried it with shrimp, too. Delicious.
America’s Test Kitchen suggests making the sauce in an ovenproof skillet, nestling the fish within the sauce after which popping the pan into the oven for about 10 to fifteen minutes — simply till the fish is cooked by means of and flaky.
That’s all it takes for this big-shouldered sauce, with its murky origin story, to rapidly add plenty of taste to any gentle protein. This then additionally permits me to eat it with or with out pasta.
If you’ve obtained it useful, sprinkle the platter with parsley leaves so as to add freshness and brightness.
Storage Notes: Refrigerate for as much as 2 days.
- 4 (4- to 6-ounce) skinless halibut fillets, 1-inch-thick
- 1/4 teaspoon high quality salt
- 1/2 teaspoon finely floor black pepper
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 1 shallot (about 2 ounces), minced
- 5 cloves garlic, thinly sliced
- 1 (2-ounce) can anchovies in oil, drained and chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed pink pepper flakes (elective)
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup (about 20) pitted complete kalamata olives
- 1/4 cup capers, rinsed
- 1/4 cup recent parsley leaves (elective)
Position the rack in the midst of the oven and preheat to 375 levels. Sprinkle the halibut with salt and pepper.
In a big, oven-safe, nonstick skillet, mix the oil, shallot, garlic, anchovies, oregano and pepper flakes, if utilizing. Set the skillet over medium-low warmth and prepare dinner, stirring, till the shallot begins to melt, about 4 minutes.
Stir within the tomatoes and their juice, olives and capers, then nestle the halibut into the sauce. Raise the warmth to medium-high and produce the sauce to a simmer.
Transfer the uncovered skillet to the oven and bake for about 10 minutes, or till the fish flakes aside when gently prodded with a paring knife and registers 130 levels on an instant-read thermometer.
Using a spatula, switch the halibut to a serving platter. Stir the sauce to recombine, then spoon it over the halibut. Sprinkle with the parsley and serve, family-style.
Per serving (1 filet and 1/4 cup sauce)
Calories: 342; Total Fat: 21 g; Saturated Fat: 3 g; Cholesterol: 65 mg; Sodium: 1118 mg; Carbohydrates: 10 g; Dietary Fiber: 2 g; Sugar: 4 g; Protein: 26 g
This evaluation is an estimate based mostly on obtainable elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.