HALIBUT PUTTANESCA

While on an Alaskan cruise, I had the great opportunity to indulge in wild salmon and halibut, indigenous to the area. One night, after having broiled fish every night, I persuaded the chef to serve it to me with puttanesca, my favorite Italian sauce, and yes, I also ate it with a bit of al dente linguine. Enjoy!

            4 halibut fillets or steaks, about 8 ounces each
            ¼ cup Colavita Extra Virgin Olive Oil
            Salt to taste
            Freshly ground black pepper to taste
            2 cloves garlic, minced
            ¼ cup pitted, sliced calamata olives
            ½ medium yellow onion, sliced
            ¼ cup capers
            2 fresh plum tomatoes, diced
            2 tablespoons chopped fresh Italian parsley
            ¾ cup white wine*

Serves 4.

Preheat the oven to 400° F. Arrange the halibut on a parchment-lined baking sheet. Drizzle both sides of the fish with Colavita Extra Virgin Olive Oil, then season with salt and pepper. Rub with garlic. Sprinkle each fillet with some of the olives, capers, tomatoes, and parsley. Drizzle each piece of fish with white wine and bake in the oven for 10 minutes or until the halibut is no longer translucent. Serve immediately.

*Suggestion: Bolla Pinot Grigio which you can also serve with this delicious dish.