Those who love the bold Mediterranean flavors of puttanesca sauce and grilled fish will love this hearty open-faced sandwich featuring grilled bread topped with peppery arugula, halibut, and a garlicky tomato salsa strewn with bits of olives and capers.
We thoroughly enjoyed this recipe with the Puttanesca Salsa. My only complaint is the salt content. It's very high, between the kalamata olives, capers and anchovie paste. I would definitely not add any additional salt to the salsa. Otherwise very tasty! We used Hawaiian Opah and I also used half the olive oil in the salsa.
So good! My salsa came out a little soupy but it was great. I didn't make this as a sandwich. So I eliminated the bread with the spread. Still a fantastic and healthy dish but also very filling. I will definitely make this again.
WOW - puttanesca salsa is fantastic. Made with grouper instead of halibut, cooked on stove top in cast iron pan. Served open face. Can't wait to make again, maybe with tuna(don't like halibut).
This recipe was excellent. I made it exactly as it is given only substituting a different white fish that worked out perfectly. I will absolutely make this recipe again and serve it to guest for a nice mediterranean style dinner.
