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  • Halibut With Tomato Cilantro Linguine

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    Halibut With Tomato Cilantro Linguine
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 1 1/2 Tbsp. Lime juice
    • 1 Tbsp. Liquid removed capers
    • 4 sm Pear-shaped (Roma-type) tomatoes seeded and minced (about 8 ounces total at room temperature)
    • 2 x Garlic cloves chopped or possibly pressed
    • 1/4 tsp Grnd red pepper (cayenne)
    • 1/3 c. Fresh cilantro leaves
    • 1 1/2 lb Halibut steaks - (about 3/4" thick) (or possibly other white-fleshed fish steaks such as sea bass) Salt Black pepper, freshly grnd Extra virgin olive oil or possibly cooking spray
    • 10 ounce Fresh linguine - (1 pkg)

    Directions

    1. In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic, red pepper, and cilantro; set aside. Remove and throw away any skin from fish, then rinse and pat dry. Cut fish into 4 serving pcs; season to taste with salt and black pepper.
    2. Spray a wide nonstick frying pan with cooking spray; place over medium-high heat. Add in fish and cook, turning once, till lightly browned on outside and just opaque but still moist in thickest part; cut to test (6 to 8 min).
    3. Meanwhile, in a 5- to 6-qt pan, cook linguine in 3 qts boiling water just till tender to bite (1 to 2 min); or possibly cook according to package directions. Drain pasta well. Set 2 Tbsp. of the tomato mix aside; lightly mix remaining mix with warm pasta.
    4. Divide pasta among 4 hot plates; top each serving with a piece of fish, then top fish proportionately with reserved tomato mix.
    5. This recipe serves 4.
    6. Comments: This quick, stylish dish is just right for a summer's evening. While you saute/fry the halibut steaks, also cook some fresh linguine; then top both fish and pasta with a fresh-tasting room-temperature tomato sauce.

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