Puttanesca Sauce

    81
    OLYMPUS DIGITAL CAMERA
    AuthoradminuserCategory

    Here are some photos of Tracy’s work as well as her recipe for “Nut-Crusted Halibut with Puttanesca Sauce.”

    Yields5 Servings
    Prep Time50 minsCook Time1 hr 30 minsTotal Time2 hrs 20 mins
    Ingredients
     5 oz. Filets of halibut, 1 inch thick
     Salt and pepper
     1 cup breadcrumbs
      fl oz finely chopped almonds
     1 cup flour
     3 whole eggs, beaten
      cup olive oil
     3 cloves garlic, minced
     4 anchovy filets chopped, or 2 teaspoons anchovy paste
     ½ tsp crushed red pepper flakes
     3 cups fresh tomatoes, peeled, seeded and chopped
     1 tsp tomato paste
     2 tsp drained capers
     ½ cup pitted Kalamata or Greek olives, sliced
     ¼ cup olive oil
     Fresh Basil leaves
    Preparation
    1

    Preheat the oven to 350º F.

    2

    Season Halibut filets with salt and pepper.

    3

    Combine the breadcrumbs and the almonds in the bowl of a food processor and
    pulse until the almonds are finely chopped. Place in a medium sized bowl.

    4

    Place the flour in a bowl. Line up the fish filets, then the flour, the beaten
    eggs, the almond/breadcrumb mixture, and a tray to lay the breaded filets on.

    5

    Bread the halibut with a standard breading procedure. Dredge the fish in the
    flour, dip in the egg, then coat with the crumb mixture. Keep refrigerated
    until ready to cook.

    6

    In a medium sized sauté pan, heat the olive oil, then add the minced garlic the
    anchovies, and the red pepper flakes. Cook gently and do not brown the garlic.

    7

    Add the chopped tomatoes and tomato paste. Simmer for 10
    minutes or until thickened slightly. Add the capers and olives and cook for 5
    minutes more.

    8

    Cook the fish. Heat the olive oil in a large sauté pan over
    medium high heat. Cook the breaded filets about 1 minute on each side until
    lightly golden. Place on parchment lined baking sheet and bake for 7 minutes.
    Check the fish with a fork for doneness. The filets should be very moist in the
    middle.

    9

    To serve, place the halibut filet on a warmed plate. Top with
    a spoonful of Puttanesca Sauce and garnish with fresh basil.

    Ingredients

    Ingredients
     5 oz. Filets of halibut, 1 inch thick
     Salt and pepper
     1 cup breadcrumbs
      fl oz finely chopped almonds
     1 cup flour
     3 whole eggs, beaten
      cup olive oil
     3 cloves garlic, minced
     4 anchovy filets chopped, or 2 teaspoons anchovy paste
     ½ tsp crushed red pepper flakes
     3 cups fresh tomatoes, peeled, seeded and chopped
     1 tsp tomato paste
     2 tsp drained capers
     ½ cup pitted Kalamata or Greek olives, sliced
     ¼ cup olive oil
     Fresh Basil leaves

    Directions

    Preparation
    1

    Preheat the oven to 350º F.

    2

    Season Halibut filets with salt and pepper.

    3

    Combine the breadcrumbs and the almonds in the bowl of a food processor and
    pulse until the almonds are finely chopped. Place in a medium sized bowl.

    4

    Place the flour in a bowl. Line up the fish filets, then the flour, the beaten
    eggs, the almond/breadcrumb mixture, and a tray to lay the breaded filets on.

    5

    Bread the halibut with a standard breading procedure. Dredge the fish in the
    flour, dip in the egg, then coat with the crumb mixture. Keep refrigerated
    until ready to cook.

    6

    In a medium sized sauté pan, heat the olive oil, then add the minced garlic the
    anchovies, and the red pepper flakes. Cook gently and do not brown the garlic.

    7

    Add the chopped tomatoes and tomato paste. Simmer for 10
    minutes or until thickened slightly. Add the capers and olives and cook for 5
    minutes more.

    8

    Cook the fish. Heat the olive oil in a large sauté pan over
    medium high heat. Cook the breaded filets about 1 minute on each side until
    lightly golden. Place on parchment lined baking sheet and bake for 7 minutes.
    Check the fish with a fork for doneness. The filets should be very moist in the
    middle.

    9

    To serve, place the halibut filet on a warmed plate. Top with
    a spoonful of Puttanesca Sauce and garnish with fresh basil.

    Puttanesca Sauce

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here