Halibut with Raw Puttanesca Salsa

Serve with Creamy Tangerine Dressed Grilled Asparagus.


  • 4 (6-ounce) halibut fillets
  • Extra virgin olive oil (EVOO), for liberal drizzling plus 1/4 cup
  • Salt and freshly ground black pepper
  • 4 crusty thick slices bread (1-inch)
  • 1 1/2 teaspoons anchovy paste
  • 2-3 cloves garlic, grated
  • 1 teaspoon crushed red pepper flakes
  • 1 lemon, zested and juiced
  • 3 tablespoons capers, run your knife through them
  • 1/2 cup pitted black olives, chopped
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 1 pint grape tomatoes, halved or cherry tomatoes, quartered


Pre-heat grill pan or outdoor grill to medium-high to high heat.

Coat the fish in EVOO and season with salt and pepper. Cook fish for about 3-4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.

While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup EVOO. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.

Serve bread topped with lots of salsa and fish.

What's Fresh from @RachaelRay

Rachael Ray