Halibut Puttanesca

Serves 2

Halibut Puttanesca


  • 1lb halibut filet
  • 1 28oz can plum tomatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large onion, thinly sliced
  • 1/3 cup oil-cured black olives, halved and pitted
  • 2 tablespoons capers
  • 4 anchovy fillets, smashed into a paste
  • 1 teaspoon finely chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley


  1. Drain tomatoes, reserving 1/2 cup liquid, and chop them.
  2. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic, and cook until aromatic, 1 to 2 minutes. Add onion, and cook, until transparent, about 5 minutes. 
  3. Raise heat to medium high; add tomatoes, reserved liquid, olives, capers, and anchovies, and cook, stirring often, 2 to 3 minutes. Let simmer while you prep the fish.
  4. Season both sides of halibut filets with salt and pepper. Add filets to simmering sauce, cover, and let cook for 3-5 minutes or until fish is fork tender.
  5. Stir in parsley. Spoon sauce over your preferred pasta and add filets on top.