Halibut With Tomato & Cilantro Linguine Recipe

Ingredients

 

2 tablespoons (30 ml) olive oil

1 1/2 tablespoons (23 ml) lime juice

1 tablespoon drained capers

4 small pear-shaped (Roma-type) tomatoes (about 8 OZ./250 g total), at room temperature, seeded and chopped

2 cloves garlic, minced or pressed

1/4 teaspoon ground red pepper (cayenne)

1/3 cup (15 g) cilantro leaves

1 1/4 to 1 1/2 pounds (565 to 680 g) haiibut steaks or other white- fleshed fish steaks such as sea bass (about 3/4 inch/2 cm thick)

Salt and black pepper

Olive oil cooking spray

1 package (10 oz./255 or 285 g) fresh linguine

Directions

1. 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 fish and pat dry. Cut fish into 4 serving-size pieces; season to taste with salt and black pepper.
2. 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).
3. Meanwhile, in a 5- to 6-quart (5- to 6-liter) pan, cook linguine in 3 quarts (2.8 liters) boiling water just until tender to bite (1 to 2 minutes); or cook according to package directions. Drain pasta well. Set 2 tablespoons (30 ml) of the tomato mixture aside; lightly mix remaining mixture with hot pasta.
4. Divide pasta among 4 warm plates; top each serving with a piece of fish, then top fish evenly with reserved tomato mixture.

This was quick and easy.  Could not find fresh linguine so we used regular.  It tasted just fine