Halibut With Tomato-Cilantro Linguine

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 tablespoons	22ml	Lime juice
1 tablespoon	15ml	Drained capers
4 tablespoons	60ml	Pear-shaped - (roma-type) (small) tomatoes, seeded and chopped
		(about 8 ounces total at room temperature)
2		Garlic cloves - minced or pressed
1/4 teaspoon	1.3ml	Ground red pepper - (cayenne)
1/3 cup	5.3g / 0.2oz	Fresh cilantro leaves
1 1/2 lbs	681g / 24oz	Halibut steaks - - (about 3/4" thick)
		(or other white-fleshed fish steaks --
		Such as sea bass)
		Salt
		Black pepper - freshly ground
		Olive oil or cooking spray
10 oz	284g	Fresh linguine - - (1 pkg)

Recipe Instructions

In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic, red pepper, and cilantro; set aside. Remove and discard any skin from fish, then rinse and pat dry. Cut fish into 4 serving pieces; season to taste with salt and black pepper.

Spray a wide nonstick frying pan with cooking spray; place over medium-high heat. Add fish and cook, turning once, until lightly browned on outside and just opaque but still moist in thickest part; cut to test (6 to 8 minutes).

Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes); or cook according to package directions. Drain pasta well. Set 2 tablespoons of the tomato mixture aside; lightly mix remaining mixture with hot pasta.

Divide pasta among 4 warm plates; top each serving with a piece of fish, then top fish evenly with reserved tomato mixture.

Source:
SUNSET LOW-FAT COOKBOOK by the Editors of Sunset Books (c) 1992 Sunset Publishing Corporation

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