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Prep Time: Cook Time: Total Time:
Halibut With Tomato-Cilantro Linguine
2 tablespoons olive oil
1 1/2 tablespoons lime juice
1 tablespoon drained capers
4 small roma tomatoes, seeded and chopped, at room temperature
2 garlic cloves, minced or pressed
1/4 teaspoon ground red pepper
1/3 cup fresh cilantro leaves
1 1/2 pounds halibut steaks, about 3/4" thick or other white fleshed fish steaks, such as sea bass
salt
black pepper, freshly ground
olive oil or cooking spray
10 ounces fresh linguine
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 and season to taste with salt and black pepper.
Spray a wide nonstick frying pan with cooking spray and 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 and 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 and lightly mix remaining mixture with hot pasta.
Divide pasta among 4 warm plates and top each serving with a piece of fish, then top fish evenly with reserved tomato mixture.
Serves 4.
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Halibut With Tomato-Cilantro Linguine
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Category: Recipes
Prep Time: Cook Time: Total Time:
Halibut With Tomato-Cilantro Linguine
2 tablespoons olive oil
1 1/2 tablespoons lime juice
1 tablespoon drained capers
4 small roma tomatoes, seeded and chopped, at room temperature
2 garlic cloves, minced or pressed
1/4 teaspoon ground red pepper
1/3 cup fresh cilantro leaves
1 1/2 pounds halibut steaks, about 3/4" thick or other white fleshed fish steaks, such as sea bass
salt
black pepper, freshly ground
olive oil or cooking spray
10 ounces fresh linguine
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 and season to taste with salt and black pepper.
Spray a wide nonstick frying pan with cooking spray and 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 and 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 and lightly mix remaining mixture with hot pasta.
Divide pasta among 4 warm plates and top each serving with a piece of fish, then top fish evenly with reserved tomato mixture.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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