Halibut With Tomato-Cilantro Linguine

Course : Fish
Serves: 4
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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 cloves garlic -- 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 inch thick) (or other white-fleshed fish steaks such as sea bass)
1 teaspoon salt
1 teaspoon black pepper -- freshly ground
2 tablespoons olive oil or cooking spray
10 ounces fresh linguine - -- (1 pkg)

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

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