Halibut Puttanesca is a fast and easy recipe with a tomato-based sauce. For years I made puttanesca with canned tomatoes and served it on pasta. Then my niece and her husband served us a delicious Halibut Puttanesca made with fresh tomatoes and we got hooked.
Puttanesca is a sauce with bold flavours from only a few ingredients. There are many stories about the origin of this sauce. Most of them claim the dish was created in Naples, Italy by the ladies of the night. Regardless of the history puttanesca sauce can be made anytime with fresh or canned tomatoes.
People often ask me how to add more meals to their boring rotation of dishes. I too can fall into the trap of making the same old meals a little too often. Here are three ideas, see if one of them works for you to expand your repertoire. Challenge yourself to try one this week.
I’d love to hear how you made your puttanesca or if you tried another new dish with one of these ideas. Let me know in the comments below.
|2 Tbsp olive oil|
|¼ onion, finely chopped|
|4 cloves garlic, sliced|
|4 tomatoes, chopped or 1-14 oz canned tomatoes|
|2 Tbsp capers, drained|
|16 Kalamata olives or black Italian olives, pitted|
|1 tsp anchovy paste|
|OPTIONAL - pinch of chili flakes and fresh basil|
|1–1 ½# halibut steaks|
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