Recipe: Halibut with Tomato-Cilantro Linguine

HALIBUT WITH TOMATO-CILANTRO LINGUINE

2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon drained capers
4 Roma tomatoes, seeded and chopped (about 1/2 pounds)
2 cloves garlic, minced or pressed
1/4 teaspoon ground cayenne pepper
1/3 cup fresh cilantro leaves or parsley
1 1/2 pounds halibut steak (about 3/4-inch thick)*
Salt and pepper
Olive oil or cooking spray
1 (10 oz) package fresh linguine pasta

In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic, cayenne, and cilantro. Set sauce aside.

Remove and discard any skin from fish, then rinse fish, pat dry, and cut into 4 equal portions. Sprinkle fish lightly with salt and pepper.

Lightly coat a 10 to 12-inch nonstick frying pan with cooking spray. Set pan over medium-high heat. Add fish and cook, turning once, until lightly browned and just opaque, but still moist-looking in thickest part (cut to test) 6 to 8 minutes.

Meanwhile, in a 5 to 6 quart pan, cook fresh linguine in 3 quarts boiling water just until tender to bite, 1 to 2 minutes. Drain pasta well.

Set 2 tablespoons of the tomato sauce aside; lightly mix remaining sauce with the hot pasta.

Spoon pasta equally into 4 wide bowls and top each serving with a piece of fish. Garnish fish with reserved tomato sauce.

*Steaks from other white-flesh fish, such as sea bass, are suitable alternatives to halibut.

Makes 4 servings
Source: Special Sunset Issue - Quick, Light & Healthy, 1996
From: Nancy/CA - 01-07-98