Blogger Kelly Brisson uses responsibly-sourced halibut as the luxurious centrepiece to this delicious Italian-inspired dish. Most white fish fillets will work fine too: try turbot or gilt-head bream. All three of these fish are now available farmed.
Put a large saucepan over a medium heat, and add the olive oil.
Once hot, add the anchovy fillets and let them sizzle and melt away. Add the garlic and let it cook until fragrant, about 1 minute. Throw in the capers, tomatoes, olives and white wine. Bring to a boil and then turn the heat down to a simmer. Let the sauce simmer away until it reduces slightly, around 10 minutes.
While sauce is reducing, heat a frying pan over medium-high heat with the canola or vegetable oil. Once it’s sputtering, add the fillets, skin side down, and cook for 3-4 minutes.
Using a fish spatula (don’t use tongs!), carefully flip the fish and cook for another 3 minutes. It should be opaque on the outside and slightly translucent in the centre.
Remove the puttanesca sauce from the stove top and stir-in the parsley
Serve the fish atop a large spoonful of the sauce or top with the sauce. Sprinkle with a little more parsley and a squeeze of lemon.
For more recipes by Kelly Brisson, visit: thegoudalife.ca
By Kelly Brisson
Share this article
Adam Reid During his trip to Alaska in June 2016, the celebrated Adam Reid went halibut fishing to experience the fishing industry first hand. He caught, cooked and ate his own halibut creation. Adam is a passionate advocate for Alaska Seafood, having taken on the role as brand ambassador in the UK and places great […]read more