(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



The Barcelona Cookbook
by Sasa Mahr-batuz & Andy Pforzheimer
We believe food should be simple, with the ingredients showcased at their natural best. We put more emphasis on the best execution of a straightforward concept than on intricate or multilevel flavors and presentation. This view of food makes an interesting tapa but a simple and unadorned main course.
This halibut is a dish with no pretension; use the best fish you can find and pair it with a great, classic, brightly colored Puttanesca sauce. No awards for creativity here, but people lick their plates clean.
Serves 4


    • Four 6- to 7-ounce fillets of halibut
    • Kosher salt and freshly ground black pepper
    • 5 tablespoons olive oil
    • 1½ cups sliced red onion (1 to 2 onions)
    • 3 teaspoon chopped garlic
    • 1/4 cup pitted Nicoise olives
    • 2 teaspoons drained capers
    • 3/4 cup dry white wine
    • One 14-ounce cam Italian plum tomatoes
    • 1 pound baby spinach leaves
    • 1 tablespoon chopped flat-leaf parsley, for garnish


1. Preheat the oven to 425°F.

2. Season the halibut on both sides with salt and pepper.

3. In a large saute pan, heat 2 tablespoons of the olive oil over high heat. When hot, cook the fish fillets for about 3 minutes on each side, or until opaque. Put the pan in the oven and cook until fish is just barely done.

4. Meanwhile, in another large saute pan, heat 2 table- spoons of the remaining olive oil over high heat and cook the onion and 2 teaspoons of the garlic for 5 to 6 minutes, or until the onions are translucent but neither they nor the garlic browns. Add the olives and capers and cook, stirring, for about 2 minutes longer, or until heated through.

5. Add the wine and tomatoes with about half of their juice. Bring to a boil and cook for 4 to 5 minutes, or until sauce is thickened. Taste for seasoning. As the tomatoes cook, press on them with the back of a large spoon to ex- tract more juices.

6. Meanwhile, rinse the spinach leaves with cool water and shake a little, but let a little water cling to the leaves.

7. Using a broad spatula, lift the fish from the pan and set aside. Add the remaining tablespoon of olive oil, the remaining teaspoon of garlic, and the spinach leaves. Cook for about 2 minutes, or until the spinach wilts and is heated through. It should still have some body and not be completely wilted. Season to taste with salt if needed.

8. Spoon about 1¼ cups of the Puttanesca sauce onto each of 4 serving plates. Divide the spinach among the plates on top of the sauce and then add a fish fillet. Garnish with parsley and serve.

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages