Abigail Cahill O'Brien

Crowd Pleaser: Roasted Halibut Puttanesca on Large Garlic Croutons

In Food on May 18, 2010 at 9:25 am

The only thing better than cooking a festive, healthy meal for your family? When one of them comes to your house and does it for you.

On Mother’s Day, my brother Jon showed up with five pounds of halibut, three pounds of scallops and the will to turn both into a feast for 12 (plus kiddies).

The halibut, stacked on a base of toasted garlic bread and topped with a sauce reminiscent of puttanesca, is a great dish for a crowd.  The fish takes only 12-15 mins to cook  – and that’s if you’re cooking one huge fillet.  Smaller 8 oz fillets would take only 8 minutes.  The sauce could be prepped and assembled the morning of or the night before and stored in the fridge.  I’d still save the cooking for right before, so as to serve everything warm, but getting the chopping done early means you’d actually have time to taste that delicious cheese you bought for your guests.

What of the scallops?  Miso-glazed, delicious and deserving of their own post.  Stay tuned.

Roasted Halibut Puttanesca on Large Garlic Croutons

  • 3 pounds plum tomatoes, cored, diced
  • 1 1/2 cup finely chopped red onion
  • 15 anchovy fillets, minced, or 6 tsp anchovy paste
  • 1 cup whole pitted kalamata olives
  • 1/2 cup capers
  • 9 large garlic cloves (6 minced, 3 halved)
  • 5 lbs halibut, filleted in one piece
  • 15 tablespoons olive oil, divided
  • 12 1/2-inch-thick slices country bread, white or wheat
  • 1 1/2 cup fresh basil leaves
  1. Hi, I noticed that you had this tagged as vegetarian. Vegetarians don’t consume fish. It’s a pretty common mistake, hope it helps!

  2. […] promised, here’s that delicious scallop dish my brother made for Mother’s Day.  Since he stuck […]

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