Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 1/2 tablespoons 22ml Lime juice

  3. 1 tablespoon 15ml Drained capers

  4. 4 tablespoons 60ml Pear-shaped - (roma-type) (small) tomatoes, seeded and chopped (about 8 ounces total at room temperature)

  5. 2 Garlic cloves - minced or pressed

  6. 1/4 teaspoon 1 1/3ml Ground red pepper - (cayenne)

  7. 1/3 cup 5 1/3g / 1/5oz Fresh cilantro leaves

  8. 1 1/2 lbs 681g / 24oz Halibut steaks - - (about 3/4" thick) (or other white-fleshed fish steaks -- Such as sea bass) Salt Black pepper - freshly ground Olive oil or cooking spray

  9. 10 oz 284g Fresh linguine - - (1 pkg)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 and pat dry. Cut fish into 4 serving pieces; season to taste with salt and black pepper. 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). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes); or cook according to package directions. Drain pasta well. Set 2 tablespoons of the tomato mixture aside; lightly mix remaining mixture with hot pasta. Divide pasta among 4 warm plates; top each serving with a piece of fish, then top fish evenly with reserved tomato mixture.


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