Preparation / Directions:
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