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.