Halibut with Raw Puttanesca Salsa Recipe

Name: Halibut with Raw Puttanesca Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) halibut fillets; Extra-virgin olive oil, for liberal drizzling plus 1/4 cup; Salt and freshly ground black pepper; 4 (1-inch) thick slices crusty bread; 1 1/2 teaspoons anchovy paste; 2 to 3 cloves garlic, grated; 1 teaspoon crushed red pepper flakes; 1 lemon, zested and juiced; 3 tablespoons capers, run your knife through them; 1/2 cup pitted black olives, chopped; 1/2 cup flat-leaf parsley, coarsely chopped; 1 pint grape tomatoes, halved or cherry tomatoes, quartered

Servings: persons

4 (6-ounce) halibut fillets
Extra-virgin olive oil, for liberal drizzling plus 1/4 cup
Salt and freshly ground black pepper
4 (1-inch) thick slices crusty bread
1 1/2 teaspoons anchovy paste
2 to 3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 tablespoons capers, run your knife through them
1/2 cup pitted black olives, chopped
1/2 cup flat-leaf parsley, coarsely chopped
1 pint grape tomatoes, halved or cherry tomatoes, quartered

1
Preheat grill pan or outdoor grill to medium-high to high heat.
2
Coat the fish in extra-virgin olive oil and season with salt and pepper.
3
Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked.
4
Char bread on the grill 1 minute on each side.
5
While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil.
6
Add capers, olives, parsley and tomatoes.
7
Toss and season with black pepper, to taste.
8
Serve bread topped with lots of salsa and fish.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-ounce) halibut fillets, Extra-virgin olive oil, for liberal drizzling plus 1/4 cup, Salt and freshly ground black pepper, 4 (1-inch) thick slices crusty bread, and more.

Yes, Halibut with Raw Puttanesca Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Halibut with Raw Puttanesca Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions