This puttanesca sauce recipe is fantastic with fish or on its own

Canned tomatoes and anchovies, jarred capers and briny kalamata olives practically normally type the foundation of the sauce, which then receives a sprinkling of dry spices, this kind of as oregano and crushed pink pepper flakes, or maybe basil. Most often, I include contemporary onion or shallot and garlic, but I’ve even utilized dried minced onion and garlic in a pinch. If all I have is pimento-stuffed eco-friendly olives, I’ve tossed these in there in area of the kalamata. No anchovies? I’ve utilized sardines.

The one-pot sauce is low-priced, rapid and delivers huge taste. How many dishes you can say that about?

Typically, I toss it collectively in about 15 minutes, heat it up and spoon it about spaghetti. This recipe for Halibut Puttanesca from America’s Check Kitchen reminded me that the sauce can do so substantially additional. Soon after producing this, I have started off working with it as a base to cook other proteins.

I savored it with the halibut, as advised here, but any white flaky fish will do, together with snapper or mahi mahi. America’s Take a look at Kitchen area recommends swordfish. I have tried out it with shrimp, far too. Scrumptious.

America’s Test Kitchen indicates earning the sauce in an ovenproof skillet, nestling the fish in the sauce and then popping the pan into the oven for about 10 to 15 minutes — just until finally the fish is cooked through and flaky.

Which is all it can take for this big-shouldered sauce, with its murky origin story, to rapidly increase tons of flavor to any gentle protein. This then also enables me to consume it with or with no pasta.

If you have received it helpful, sprinkle the platter with parsley leaves to include freshness and brightness.

Storage Notes: Refrigerate for up to 2 times.

• 4 (4- to 6-ounce) skinless halibut fillets, 1-inch-thick
• 1/4 teaspoon great salt
• 1/2 teaspoon finely floor black pepper
• 1/4 cup excess-virgin olive oil, in addition a lot more for drizzling
• 1 shallot (about 2 ounces), minced
• 5 cloves garlic, thinly sliced
• 1 (2-ounce) can anchovies in oil, drained and chopped
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed purple pepper flakes (optional)
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup (about 20) pitted total kalamata olives
• 1/4 cup capers, rinsed
• 1/4 cup clean parsley leaves (optional)

Posture the rack in the center of the oven and preheat to 375 levels. Sprinkle the halibut with salt and pepper.

In a big, oven-secure, nonstick skillet, mix the oil, shallot, garlic, anchovies, oregano and pepper flakes, if making use of. Set the skillet about medium-small heat and prepare dinner, stirring, right up until the shallot commences to soften, about 4 minutes.

Stir in the tomatoes and their juice, olives and capers, then nestle the halibut into the sauce. Elevate the warmth to medium-significant and carry the sauce to a simmer.

Transfer the uncovered skillet to the oven and bake for about 10 minutes, or right until the fish flakes apart when carefully prodded with a paring knife and registers 130 degrees on an instant-read through thermometer.

Working with a spatula, transfer the halibut to a serving platter. Stir the sauce to recombine, then spoon it about the halibut. Sprinkle with the parsley and serve, family members-fashion.

For every serving (1 filet and 1/4 cup sauce)

Energy: 342 Total Fats: 21 g Saturated Fat: 3 g Cholesterol: 65 mg Sodium: 1118 mg Carbohydrates: 10 g Dietary Fiber: 2 g Sugar: 4 g Protein: 26 g

This evaluation is an estimate dependent on available ingredients and this preparation. It ought to not substitute for a dietitian’s or nutritionist’s suggestions.