Halibut Puttanesca on Windy City Live
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As you may have seen, I’ve been back on TV the past few weeks! One of the appearances will be recapped tomorrow… but today is all about the Halibut Puttanesca I made on Windy City Live!!
Luckily, I’m not a stranger to cooking on camera, so I was super excited about this opportunity. Everyone on set was lovely and I loved that I could just do my thing in the kitchen. You can watch both videos on their website – just scroll down to see the video with the final product! You’ll see how excited I was that I finished before the hosts came over to taste test… but I’ve been even more excited that so many of you have asked for the recipe!
Halibut Puttanesca
December 20, 2016
Ingredients
- 2 halibut filets
- 28 oz can crushed tomatoes
- 2 cloves garlic
- 1/2 lb spaghetti
- 20 black olives
- 2 tbsp capers
- 1/4 cup chopped parsley
- crushed red pepper flakes
- olive oil
- salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Mince garlic and roughly chop the olives and capers. Heat olive oil in a saucepan and add the olives and capers in, too. Saute for about 2 minutes, or until the garlic because soft and fragrant.
- Add the crushed tomatoes, season with a little salt (it's already salty because of the olives and capers!), pepper and red pepper flakes. Simmer.
- Take your halibut out of the fridge and place each filet on it's own piece of foil. Spoon the sauce over each one, covering all of the meat. Seal the foil into a packet, leaving a little room on top for steam. Place on a cookie sheet and bake in the oven for 18 minutes.
- The sauce should still be simmering at this point. Add most of the chopped parsley, leaving a little bit for garnish.
- Cook your spaghetti or linguine according to the package instructions. When al dente, drain and add to the sauce.
- When your halibut is cooked through/flakes easily, take it out of the oven.
- Serve a plate of pasta and a piece of fish. Garnish with parsley!
