For a weeknight dinner thats just as delicious as it is quick, look no further than chef Rachel Rays halibut with raw puttanesca salsa.
Each halibut fillet is coated with olive oil, salt and pepper and grilled until firm. While youre waiting for a finished fillet, quickly combine the capers, olives, parsley and tomatoes with garlic, red pepper flakes and other aromatics. Top each slice of grilled bread with fish and salsa and youll be ready to eat in no time.
Halibut is a nutrient-dense food that contains high quality protein, minerals, and omega- 3 fatty acids that benefit the cardiovascular system.
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
Click here for written directions.
Yield: Serves 4
Total Time: 25 minutes
Excellent source of: Tryptophan, Selenium, Protein, Vitamin B3, Phosphorus, Magnesium, Omega 3 Fatty Acids, Vitamin B12, Vitamin B6, Potassium
