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Halibut With Tomato Cilantro Linguine

Healthycooking's picture
  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
  Salt To Taste
  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;

Recipe Summary

Main Dish

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