Baked Halibut with Tomato, Caper, Jalapeno Sauce

I was having lunch with my girl friends the other day and we were discussing the local fish store, Kathleen's Catch.  I said I had bought the most wonderful halibut fillets.  Well, Bitchy, they queried, how did you prepare them?  I had posted in a much earlier blog "my favorite sauce for fish".  In that recipe it calls for you to fry the fish.   In keeping with low fat cooking, I baked the halibut in foil packets.  Here's the recipe:

Ingredients: Serves 4

1 or 2 jalapeno peppers (I often use canned and then chop)

1 med. onion, chopped

1 clove garlic, chopped

1 15 oz can tomato sauce

1 tbs lime or lemon juice (I prefer lime)

1 teaspoon salt

1/2 tsp. sugar

1/8 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp. pepper

1/4 cup sliced pimiento-stuffed olives or capers

1 tbs parsley, chopped

4-6 oz firm white fleshed fish i.e. halibut at least an inch to an inch and a half thick

Method: 

If using fresh jalapenos, cut jalapenos lengthwise and remove seeds and membrane (unless you want fire in the belly).  In a medium sized non reactive bowl, mix all ingredients together.

Meanwhile, preheat your oven  to 425 degrees.  Tear a length of heavy duty foil to accommodate the fish and the sauce and then to seal.  Place foil packets on a baking sheet.  Place fish fillet in center of foil and salt and pepper  both sides.  Top each fillet with about 1/4 cup of sauce.  Sprinkle with parsley.  Seal tightly.  Bake for 20 minutes or until  cooked as desired.

Penne Rigate with Olives, Roasted Peppers, and Tuna

If you're in to the Mediterranean diet, this is a recipe for you.  Everything in this dish is a favorite food.  I might even add in a few anchovies or canned artichoke hearts.  I know those are some pungent flavors but I love flavors like that.  Had a pizza outside of Bergamo, Italy that was just crust, sauce and anchovies.  My husband was about to barf just sitting next to me. He had to move away...poor baby.  

Kosher salt 
2 Tbs. extra-virgin olive oil 
2 cloves garlic, lightly crushed 
1 cup black olives, such as Gaeta or Kalamata, or a mix of black and green, pitted and coarsely chopped 
1/2 cup diced jarred roasted red peppers 
2 Tbs. coarsely chopped sun-dried tomatoes 
1 14.5-oz. can diced tomatoes, including juice 
2 5-oz. cans tuna in olive oil, drained 
2 Tbs. finely chopped fresh flat-leaf parsley 
1 lb. dried penne rigate or other short, sturdy pasta 

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Bring a 6- to 8-quart pot of well-salted water to a boil over high heat.
Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook for 2 minutes, pressing on the garlic with a fork to release its fragrance; don’t let it brown.
Stir in the olives, peppers, and sun-dried tomatoes and cook, stirring occasionally, until heated through, 3 to 4 minutes. Add the tomatoes and their juice and use the fork to crush them a bit. Raise the heat to medium high and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Add the tuna, breaking it up with the fork, and cook, stirring occasionally, until the sauce has thickened, 5 to 10 minutes. Remove the garlic and stir in the parsley.
Meanwhile, cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Add the pasta to the sauce and toss to coat, adding a little of the reserved cooking water to moisten if necessary.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 26; Monounsaturated Fat (g): 10; Carbohydrates (g): 67; Polyunsaturated Fat (g): 3; Sodium (mg): 1320; Cholesterol (mg): 15; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 121 , pp. 14

December 13, 2012