Halibut Puttanesca

Halibut Puttanesca

Tomatoes, capers & olives

Brava

Serving Size 2

Active Time:

~15 min

Total Time:

~23-27 min


Ingredients

  • 1 can (14.5 oz) diced tomatoes, strained and juices reserved
  • 1 thinly sliced shallot
  • 2 minced garlic cloves
  • ¼ cup pitted and halved olives
  • 2 tablespoons drained capers
  • ½ teaspoon crushed chili flakes
  • ¼ cup chopped fresh Italian parsley
  • 2 halibut fillets (each about 1” thick)
  • Cooked pasta or polenta for serving (optional)

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava metal tray

mixing bowl

Nutrition Information

Allergens: Fish

Tags

  • Lunch
  • Dinner
  • Whole30®
  • Brava Accessory
  • Dairy Free
  • Fish
  • Gluten Free
  • Keto
  • Metal Tray
  • Recipes
  • Seafood
  • Shellfish
  • Vegetables
  • Weekend
  • Weeknight

  1. 1

    Prep vegetables and halibut

    • In medium bowl, stir together tomatoes, shallot, garlic, olives, capers, chili flakes, parsley, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper. Evenly spread vegetables in Zones 2 and 3 of Brava metal tray.
    • Pat halibut dry with paper towels.
    • Season halibut on both sides with a pinch of salt.
    • Place halibut in Zone 1 of metal tray.

  2. 2

    Roast halibut & vegetables

    • Slide metal tray into top shelf.
    • Select “Halibut Puttanesca” on your Brava touchscreen and follow instructions.

  3. 3

    Serve

    • When your food is done, transfer vegetables to same bowl and stir in reserved tomato juices.
    • Serve with pasta or polenta on the side, if desired.