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Halibut With Tomato Cilantro Linguine Recipe
|Olive oil||2 Tablespoon|
|Lime juice||1 1⁄2 Tablespoon|
|Capers||1 Tablespoon, drained|
|Pear tomatoes||4 Small, seeded and chopped (At Room Temperature)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Ground red pepper||1⁄4 Teaspoon|
|Cilantro leaves||1⁄3 Cup (5.33 tbs)|
|Halibut steaks/Other white-fleshed fish steaks such as sea bass||1 1⁄2 Pound|
|Black pepper||To Taste|
|Olive oil cooking spray||1|
|Fresh linguine||12 Ounce (1 Package)|
Serving size: Complete recipe
Calories 2224 Calories from Fat 427
% Daily Value*
Total Fat 52 g79.9%
Saturated Fat 7.9 g39.3%
Trans Fat 0 g
Cholesterol 317.8 mg
Sodium 2665 mg111%
Total Carbohydrates 228 g75.9%
Dietary Fiber 17.1 g68.5%
Sugars 28.5 g
Protein 191 g382.4%
Vitamin A 116.4% Vitamin C 181%
Calcium 64.6% Iron 76.9%
*Based on a 2000 Calorie diet
Remove and discard any skin from fish, then rinse fish and pat dry.
Cut fish into 4 serving-size pieces; season to taste with salt and black pepper.
Spray a wide nonstick frying pan with cooking spray; place over medium-high heat.
Add fish and cook, turning once, until lightly browned on outside and just opaque but still moist in thickest part; cut to test (6 to 8 minutes).
Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes); or cook according to package directions.
Drain pasta well.
Set 2 tablespoons of the tomato mixture aside; lightly mix remaining mixture with hot pasta.
Divide pasta among 4 warm plates;