Linguini with Salsa Cruda and Pan Seared Halibut

For today's Foodie Friday I decided to share an easy and incredibly healthy recipe that celebrates the best of what summer has to offer.

Linguini with Salsa Cruda and Pan Seared Halibut

Salsa Cruda is a wonderful recipe to have in your back pocket during the summer - especially when the tomatoes start to ripen. It can be used in a variety of ways, but I like it best as a sauce for pasta or a topper for fish or chicken.

Visit the printable recipe here: Linguini with Salsa Cruda and Pan Seared Halibut

Please enjoy my easy to follow step by step video.




Ingredients

• 4 halibut filets (or other firm flesh fish)
• 1 tsp each salt and pepper
• 300 grams uncooked linguini pasta
• 1 tbsp extra virgin olive oil
• Juice of 1/2 a lemon

For the Salsa Cruda

• 4 cups coarsley chopped tomatoes
• 1/2 cup thinly sliced sweet onion
• 1 tbsp red wine vinegar
• salt and pepper to taste (be generous enough with the salt to really bring out the flavor of the tomatoes- start with about a half tsp and then taste as you go increasing as needed
• 1 tsp dried chilies

For the Basil Oil:

• 1/2 clove finely chopped garlic
• 1/2 cup loosely packed basil leaves
• 1/4 cup good quality olive oil

Directions

1. Mix the Salsa Cruda ingredients together in a large bowl.
2. Pulse the basil oil ingredients in a blender until smooth.
3. Add the basil oil to the Salsa Cruda. Cover and let sit at room temperature for an hour or two.
4.  Add extra virgin olive to a large saute pan over medium-high heat. Season the fish with salt and pepper and it add to a large non-stick pan over medium high heat. Sear the fish for 3 to 4 minutes on each side and then add the juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter and cover lightly with tin foil until ready to serve.
5. In the meantime, cook packaged linguini noodles in well salted boiling water just until al dente, this should take about 8 minutes. Drain, and then add one cup of the salsa cruda to the pasta, and stir well. Serve on a plate topped with the halibut, more salsa cruda, and nice glass of your favourite red wine.

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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.