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
cup Colavita Extra Virgin Olive Oil
Salt to taste
Freshly ground black pepper to taste
2 cloves garlic, minced
cup pitted, sliced calamata olives
medium yellow onion, sliced
2 fresh plum tomatoes, diced
2 tablespoons chopped fresh Italian parsley
cup white wine*
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.