Baked Halibut à la Wolfgang Puck Recipe
Daily Value: 10%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
|Folic Acid (B9)||27µg||7%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
I recently had the opportunity to interview Chef Wolfgang Puck for work. This recipe for baked halibut was the result of Chef Puck's suggestion for how to put together a tasty, quick and inexpensive main dish for dinner. He was absolutely right! Quick, delicious and inexpensive!
- 2 6 ounce halibut steaks
- 6 green olives, pitted and rough chopped
- 6 tablespoons Wolfgang Puck Tomato Basil pasta sauce, plus 2 additional teaspoons
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 fresh basil leaves, torn, to use as garnish
Preheat your oven to 400 degrees F.
Pat the fish dry with a paper towel and season both sides with salt and pepper.
Add about 2 teaspoons of pasta sauce to the bottom of a baking dish.
Place the fish in the baking dish and top each steak with about 3 tablespoons of the pasta sauce.
Sprinkle the chopped olives over each piece of fish.
Drizzle the remaining 2 teaspoons of olive oil over the fish.
Bake for about 10-12 minutes, or until the fish flakes easily with a fork.
Garnish with pieces of fresh basil.
Recipe DetailsServings: 2
Total time: 20 minutes
Special Designations: Gluten-free, Healthy
Notes and Substitutions:
You could substitue swordfish or sea bass for the halibut.