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Baked Halibut à la Wolfgang Puck

February 28, 2012 By Patricia 8 Comments

Served with Roasted Cauliflower with Orange Zest

 

If you follow me on Twitter or Facebook (and if you don’t, please do!), or you talk to my husband, my mom or any of my friends, you’ll know that I recently had the opportunity to interview Chef Wolfgang Puck for SheKnows.com, the website where I’m a regular contributor. This recipe for baked halibut comes straight from the chef’s mouth. The Roasted Cauliflower with Orange Zest recipe is mine.

Famous chefs can be friendly…and talkative

Of course I was thrilled for the chance to talk to Chef Puck – I’m guessing anyone who would read a food blog would be, too! He recently collaborated with Campbell’s Soup Company on a new line of pasta sauce (I sampled them and they’re very good) and I planned to ask him a few questions about it. During the arrangements for the call, I was told that he’d only have a short time to talk to me – nothing like a little (more) pressure!

Turns out, Chef Puck was friendly, funny and very talkative – so nice to discover! Our conversation kept rolling and we quickly surpassed the time constraints that I was originally given (if he wanted to keep talking, I wasn’t going to stop him)! We talked about how cooking doesn’t have to be complicated, time consuming or expensive, and Chef Puck gave me a few ideas of how to put together several meals pretty easily. So I decided to try one of his suggestions.

Recipe? What recipe?

Chef Puck didn’t give exact measurements or cooking directions, but just tossed out some “a little of this” and “a little of that” instruction. My husband told me my mom would have explained the meal prep the same way – says something about her cooking, too, right?

The recipe that follows is pretty basic but makes a great main dish to your meal. Chef Puck said that, among other things, the pasta sauce could be used to help keep the fish moist while baking – especially helpful if you don’t have a lot of experience cooking fish.

Side note: all four varieties of the Wolfgang Puck Pasta Sauce – Tomato Basil, Four Cheese, Creamy Vodka and Arrabbiata – are gluten free and 100% natural.

The meal, like Chef Puck described, was easy to put together, inexpensive and tasted great! Now if only I could call him whenever I had a question in the kitchen!

Recipe for Baked Halibut à la Wolfgang Puck Served with
Roasted Cauliflower with Orange Zest

Serves 2

 


INGREDIENTS

  • 2, 6 ounce halibut steaks (swordfish or sea bass would be good too)
  • 4-6 green olives, rough chopped
  • 6 tablespoons Wolfgang Puck Tomato Basil pasta sauce, plus 2 additional teaspoons
  • 2 teaspoons olive oil
  • Salt and pepper to season
  • Fresh basil, torn, to use as garnish

INSTRUCTIONS

  1. Preheat your oven to 400 degrees F.
  2. Pat the fish dry with a paper towel and season both sides with salt and pepper.
  3. Add about 2 teaspoons of pasta sauce to the bottom of a baking dish.
  4. Place the fish in the baking dish and top each steak with about 3 tablespoons of the pasta sauce.
  5. Sprinkle the chopped olives over each piece of fish.
  6. Drizzle the remaining 2 teaspoons of olive oil over the fish.
  7. Bake for about 10-12 minutes, or until the fish flakes easily with a fork.
  8. Garnish with pieces of fresh basil.
 
Serves 2

Filed Under: Dinner, Recipes Tagged With: Fish

« Roasted Cauliflower with Orange Zest
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Comments

  1. Sissy Vitullo says

    February 28, 2012 at 4:00 pm

    How easy does this sound?! Will try it as soon as I am back from vacation.
    Reply
    • Patricia says

      February 28, 2012 at 5:57 pm

      TOTALLY easy! It was good - olives are a nice touch (Chef Puck also suggested capers).
      Reply
  2. Katie says

    March 12, 2012 at 12:02 pm

    I love this fish recipe--I'm always looking for new recipes.
    Reply
    • Patricia says

      March 12, 2012 at 2:50 pm

      Another easy one! It's great when you're looking for something you can get together quickly!
      Reply
  3. Wendy (Showiak) McDonough says

    March 14, 2012 at 3:53 am

    How exciting to be able to interview him! Congrats! This is similar to a recipe I make! We get lots of fresh halibut here in the Pacific NW from Nov-April! I saute finely chopped onions, red peppers, garlic and mushrooms. I add my favorite spaghetti sauce when done. I top with olives (usually kalamata). I have baked it or served it over fish fresh off the grill! Thanks for another great idea!
    Reply
    • Patricia says

      March 14, 2012 at 2:39 pm

      Yes, it was so fun! When am I coming for dinner?! I'm so glad to hear from you!!
      Reply
  4. TastefullyJulie says

    March 21, 2012 at 12:21 am

    I love halibut, cauliflower, and Wolfgang Puck. Win! So glad I found you on Healty Aperture :)
    Reply
    • Patricia says

      March 21, 2012 at 3:07 am

      Awesome! Thanks, Julie! Hope to see more between our sites!
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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