Halibut With Tomato & Cilantro Linguine
|Olive oil||30 Milliliter (2 Tablespoon)|
|Lime juice||23 Milliliter (1 1/2 Tablespoon)|
|Canned capers||1 Tablespoon, drained|
|Roma tomatoes||8 Ounce, seeded and chopped (4 Small Ones, 250 Gram Total)|
|Garlic||2 Clove (10 gm), pressed / minced|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Cilantro leaves||15 Gram (1/3 Cup)|
|Halibut steaks/Other white fleshed fish steaks such as sea bass||1 1⁄2 Pound (680 Gram, About 3/4 Inch Thick)|
|Black pepper||To Taste|
|Olive oil cooking spray||1|
|Fresh linguine||10 Ounce (1 Package, 285 Gram)|
1. 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.
2. 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).
3. Meanwhile, in a 5- to 6-quart (5- to 6-liter) pan, cook linguine in 3 quarts (2.8 liters) boiling water just until tender to bite (1 to 2 minutes); or cook according to package directions. Drain pasta well. Set 2 tablespoons (30 ml) of the tomato mixture aside; lightly mix remaining mixture with hot pasta.
4. Divide pasta among 4 warm plates; top each serving with a piece of fish, then top fish evenly with reserved tomato mixture.
Serving size: Complete recipe
Calories 2062 Calories from Fat 426
% Daily Value*
Total Fat 51 g78.8%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 301.1 mg100.4%
Sodium 1356.4 mg56.5%
Total Carbohydrates 204 g68%
Dietary Fiber 14.8 g59.2%
Sugars 24 g
Protein 190 g379.6%
Vitamin A 109% Vitamin C 91.5%
Calcium 42.9% Iron 71.6%
*Based on a 2000 Calorie diet