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Rachael Ray: Just in Time
Top meaty halibut fillets with a spicy sauce and you've got a tasty seafood supper for eaters who like to catch big flavor!
Serves 4



• 4 (6-ounce) halibut fillets
• 1/4 cup EVOO (extra-virgin olive oil), plus more for liberal drizzling
• Salt and black pepper
• 4 1-inch-thick slices crusty bread
• 1½ teaspoons anchovy paste
• 2 to 3 garlic cloves, grated
• 1 teaspoon red pepper flakes
• Juice of 1 lemon
• 3 tablespoons drained capers
• 1/2 cup pitted black olives, chopped
• 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
• 1 pint grape tomatoes, halved, or cherry tomatoes, quartered


Preheat a grill pan or outdoor grill to medium-high heat.

Drizzle the fish with EVOO and season with salt and pepper. Grill the fish for 3 to 4 minutes on each side until firm, cooked through, and nicely marked. While the fish grills, char the bread for 1 minute on each side.

Meanwhile, in the bottom of a medium bowl, stir together the anchovy paste, grated garlic, red pepper flakes, and lemon juice. Whisk in the 1/4 cup EVOO in a slow, steady stream. Put the capers on a cutting board and run your knife through them to chop coarsely, then add to the bowl along with the olives, parsley, and tomatoes. Toss and season with black pepper, to taste.

Top each bread slice generously with the puttanesca salsa and arrange a grilled fish fillet on top.

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