1. Wild White Fish with Puttanesca Sauce
Wild White Fish with Puttanesca Sauce

Wild White Fish with Puttanesca Sauce


Welcome to my Colorado kitchen!<br/><br/>This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood, and lots of regular home cooking.<br/><br/>(Click here to learn more about me, below.)<br/><br/>I want to feature the products and preparations you’re curious about.<br/><br/>Have a suggestion? Question? Recipe you want me to test?<br/><br/>Email me and help to shape this series. Born in Naples, Italy and celebrated the world over, puttanesca sauce is a very quick way to add color, tang, and a little kick to wild white fish such as cod, halibut, or rockfish.<br/><br/>According to a 2005 article in an Italian newspaper, the sauce was created by Sandro Petti, co-owner of Rancio Fellone, a restaurant on Ischia, an island in the Gulf of Naples.<br/><br/>The paper quoted Petti as saying that he created the sauce from the random ingredients left in his kitchen, to feed a group of diners who arrived late but hungry. Petti objected that he had nothing much left in the kitchen, and they replied, “make any kind of garbage”.<br/><br/>(Puttanesca means “in the style of a whore”, but in addition to its original meaning "whore", puttana also serves to mean something like “scraps” or "garbage”.)<br/><br/>While puttanesca is typically served over spaghetti or other pasta, this low-carb recipe pairs the subtle sweetness of white fish with the rich, tangy, briny, flavor of this tomato-based sauce.<br/><br/>Rich Cantabrian Anchovy Fillets, spicy red pepper flakes, capers, and olives combine to provide a robust base for quickly sautéed white fish. (If you're not a big fan of olives or capers, feel free to leave them out.)<br/><br/>The sauce only cooks for 8 minutes, so you can make the entire dish in about 20 minutes, including a bit of chopping.<br/><br/>The flavorful rewards of fish puttanesca contrast with its ease and speed, making it a fast but satisfying weeknight supper — or the crowd-pleasing centerpiece of a casual gathering!<br/><br/>My rating? 4 out of 4 stars.<br/><br/>A few notes for the cook<br/>I sprang for authenticity and quality by picking famed San Marzano plum tomatoes, which generally come in 28-ounce cans, and can be found in the canned vegetable or Italian sections of most supermarkets.<br/><br/>Grown in volcanic soil near Naples, Italy, San Marzano tomatoes are nearly double the price of other canned plum tomatoes, but they’re worth every penny — particularly when they’re the centerpiece of a sauce!

Wild White Fish with Puttanesca Sauce

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes


  • 2 tablespoons Vital Choice extra-virgin olive oil, divided
  • 2 portions Vital Choice wild Alaskan cod, wild Alaskan halibut, wild Pacific rockfish or wild Pacific lingcod (4 to 6 ounces each), thawed
  • 1 medium shallot, thinly sliced
  • 2 garlic cloves, minced
  • 4 Vital Choice Cantabrian Anchovy Fillets, chopped
  • 1 can plum tomatoes(28 ounces), San Marzano preferred
  • 1 teaspoon fresh thyme leaves
  • ½ cup Kalamata olives, drained and chopped
  • 1 tablespoon capers, drained
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste
  • Fresh Italian parsley, chopped


  1. Drain excess liquid from the plum tomatoes and reserve. Using your hands, crush the plum tomatoes into medium-to-small pieces.
  2. Heat 1 tablespoon olive oil over medium heat in a medium saucepan. Add shallots and sauté 2 minutes, until just beginning to soften. Add garlic and anchovies and sauté an additional two minutes until fragrant.
  3. Stir in hand-crushed tomatoes, thyme leaves, olives, capers and red pepper flakes. Add ½ cup of reserved tomato juice and simmer, uncovered, until sauce is thick and most of the liquid is gone, about 8 minutes. Season to taste with pepper and set aside (the sauce will likely not need salt, given the capers and olives).
  4. Meanwhile, pat the cod or halibut dry with a paper towel and season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a cast-iron or non-stick pan over medium heat.
  5. Cook the fish until just browned and cooked through, about 4 minutes per side.
  6. Divide the sauce between two plates, top each with a cod or halibut portion and garnish with chopped fresh Italian parsley.
Serves: Serves 2