Baked Halibut à la Wolfgang Puck

Baked Halibut à la Wolfgang Puck

Baked Halibut à la Wolfgang Puck

Ready in
20 m

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
Servings
234
Calories Per Serving
Deliver Ingredients
Makes
2 servings of fish

Notes

You could substitue swordfish or sea bass for the halibut.

Ingredients

  • 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

Directions

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.

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
9g
14%
Sugar
3g
N/A
Saturated Fat
1g
7%
Cholesterol
84mg
28%
Protein
32g
65%
Carbs
5g
2%
Vitamin A
54µg
6%
Vitamin B12
2µg
31%
Vitamin B6
1mg
52%
Vitamin C
1mg
2%
Vitamin D
8µg
2%
Vitamin E
3mg
17%
Vitamin K
11µg
14%
Calcium
33mg
3%
Fiber
1g
5%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
0.8mg
4.5%
Magnesium
51mg
13%
Monounsaturated
5g
N/A
Niacin (B3)
13mg
66%
Phosphorus
421mg
60%
Polyunsaturated
1g
N/A
Potassium
924mg
26%
Sodium
554mg
23%
Thiamin (B1)
0.1mg
6.7%
Zinc
0.7mg
4.9%