Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1 1/2  tablespoons   lime juice
   1      tablespoon    drained capers
   4      small         pear-shaped -- (roma-type)
                        -- tomatoes, seeded
                        -- and chopped
                        (about 8 ounces total at room
                        -- temperature)
   2                    garlic cloves -- minced or pressed
     1/4  teaspoon      ground red pepper -- (cayenne)
     1/3  cup           fresh cilantro leaves
   1 1/2  pounds        halibut steaks - -- (about 3/4" thick)
                        (or other white-fleshed fish steaks --
                        such as sea bass)
                        salt
                        black pepper -- freshly ground
                        olive oil or cooking spray
  10      ounces        fresh linguine - -- (1 pkg)

Preparation:

In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic, red pepper, and cilantro; set aside. Remove and discard any skin from fish, then rinse and pat dry. Cut fish into 4 serving pieces; season to taste with salt and black pepper. Spray a wide nonstick frying pan with cooking spray; place over medium-high heat. Add fish and cook, turning once, until lightly browned on outside and just opaque but still moist in thickest part; cut to test (6 to 8 minutes). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes); or cook according to package directions. Drain pasta well. Set 2 tablespoons of the tomato mixture aside; lightly mix remaining mixture with hot pasta. Divide pasta among 4 warm plates; top each serving with a piece of fish, then top fish evenly with reserved tomato mixture. Comments: This quick, stylish dish is just right for a summer's evening. While you sauté the halibut steaks, also cook some fresh linguine; then top both fish and pasta with a fresh-tasting room-temperature tomato sauce. Recipe Source: SUNSET LOW-FAT COOKBOOK by the Editors of Sunset Books (c) 1992 Sunset Publishing Corporatio