Halibut With Tomato Cilantro Linguine
|Olive oil||2 Tablespoon|
|Lime juice||1 1⁄2 Tablespoon|
|Capers||1 Tablespoon, drained|
|Pear tomatoes||4 Small, seeded and chopped (At Room Temperature)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Ground red pepper||1⁄4 Teaspoon|
|Cilantro leaves||1⁄3 Cup (5.33 tbs)|
|Halibut steaks/Other white-fleshed fish steaks such as sea bass||1 1⁄2 Pound|
|Black pepper||To Taste|
|Olive oil cooking spray||1|
|Fresh linguine||12 Ounce (1 Package)|
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 fish and pat dry.
Cut fish into 4 serving-size pieces; season to taste with salt and black pepper.
Spray a wide nonstick frying pan with cooking spray; 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; 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; lightly mix remaining mixture with hot pasta.
Divide pasta among 4 warm plates;