She Strengthens

Halibut with Spicy Puttanesca Sauce and Crunchy Crostini

When it comes to cooking halibut, the key to keeping it moist is to avoid overcooking. One way to achieve this is by baking it in a flavorful sauce. In this recipe, we’ll show you how to make a spicy puttanesca sauce and serve it with crunchy crostini and a refreshing green salad.

The Perfect Pairing: Halibut and Puttanesca

Halibut fillets can easily become dry and tough if not cooked correctly. To prevent this, we’ll bake the fish in a spicy puttanesca sauce, which is typically served with pasta. However, we’ll be switching things up by serving it with crunchy crostini instead.

Getting Started: Toasting the Bread

Begin by toasting the bread for the crostini. Preheat your oven to 450°F and arrange a rack in the middle. Place the bread slices on a baking sheet in a single layer and lightly brush the tops with olive oil. Flip the slices over and brush with the remaining oil. Season with salt and pepper. Bake until the bread is toasted and crisp on top, about 10-13 minutes.

Making the Sauce

While the bread is toasting, heat olive oil in a medium saucepan over medium-high heat until shimmering. Add diced onions, minced garlic, and kosher salt, and cook until the onions have softened, about 3 minutes. Add anchovy fillets and red pepper flakes, and cook for an additional minute.

Adding the Flavors

Next, add crushed tomatoes, kalamata olives, capers, and water to the saucepan. Stir to combine and bring to a simmer. Reduce the heat to medium-low and simmer until the flavors have combined and the sauce has thickened slightly, about 15 minutes.

Assembling and Baking

Spread 1 cup of the sauce in a 13-by-9-inch baking dish and arrange the halibut fillets in a single layer. Pour the remaining sauce over the fish and cover the dish tightly with aluminum foil. Bake until the fish is just cooked through, about 15 minutes.

Serving and Enjoying

Serve the halibut and sauce over the toasted crostini with a crunchy green salad on the side. This dish is perfect for a quick and easy dinner that’s sure to impress.

Tips and Variations

• The sauce can be prepared up to 4 days in advance and refrigerated.
• The bread can be prepared up to 1 day in advance and kept in an airtight container at room temperature.
• You’ll need a pastry brush for this recipe.

Yield and Difficulty

Yield: 6 servings
Difficulty: Easy
Total time: About 1 hour