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Halibut With Tomato & Cilantro Linguine

Healthycooking's picture
  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)
  Salt To Taste
  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.

Recipe Summary

Main Dish
Quick, Healthy

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Halibut With Tomato & Cilantro Linguine Recipe