Halibut Puttanseca

So this is my attempt to recreate my favorite meal while in Rome. You can make this with any meaty fish Salmon Sea Bass etc.

Serves 4

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total 30 Mins


  • 1 lbs Halibut
  • Olive oil
  • Garlic
  • Shallots
  • White Wine
  • 1 container cherry tomatoes
  • 1 loaf crusty French bread
  • Capers
  • Kalamata Olives (Pitted)
  • Lemons
  • Handful fresh basil


  • Heat Oil in cast iron skillet ( or any large skillet I just fine cast iron gets the best sear)
  • Brush bread with olive oil and toast in pan until crusty ( you can do this in the oven but I like the char it gets form the cast iron skillet. Remove and place on serving plate
  • Slice Lemons in half and sear in pan ( you can use as much or as little lemon as you like)
  • Brown fish starting skin side down don’t mess with it let it cook until you see a slight browning around the fish once you see this flip fish and brown on the other side. (* Tip if your fish doesn’t flip easily it’s not ready give it time)
  • Remove fish and set aside on a plate
  • Heat more olive oil in pan and sauté shallot until translucent and garlic and cook until fragment (* make sure not to burn)
  • Add tomatoes and wine and cook until the alcohol cooks off and tomatoes are blistered
  • Add capers and olives ( this really depends on you I LOVE lots of capers and olives but use as much or as little as you like).
  • Place fish on top of crusty bread and top with puttcanseca sauce tear fresh basil on top of sauce and serve with charred lemon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s