Recipe from Table With a View: The History & Recipes of Nick’s Cove by Dena Grunt (Cameron + Company, 2021)
This recipe is best made in summer, when your yard (and local farmers’ market) is bursting with tomatoes. Cherry Tomato Fregola Sarda and Salsa Verde are excellent accompaniments to any grilled meat or fish.
Ingredients
- 1/4 cup extra-virgin olive oil
- Leaves from 1 bunch flat-leaf parsley, finely chopped
- 2 small olive-oil-packed anchovy fillets, chopped
- 1 small clove garlic, minced
- 1 tablespoon drained capers, minced
- Pinch red pepper flakes
- 1 tablespoon plus 1 teaspoon kosher salt
- 8 ounces fregola sarda or pearl couscous
- 5 tablespoons olive oil
- 1 cup small cherry tomatoes, halved
- 1 small shallot, sliced thinly
- 2 garlic cloves, minced
- ¼ cup dry white wine
- 4 large basil leaves, thinly sliced
- 3 tablespoons unsalted butter
- ½ cup ricotta salata cheese
- 4 skin-on halibut fillets, about 6 ounces each
- Kosher salt and freshly ground black pepper
- ¼ cup canola oil
- ¼ cup microgreens (optional)
Preparation
FOR THE SALSA VERDE:
In a small bowl, whisk together the oil, parsley, anchovies, capers, garlic and pepper flakes. Cover and set aside at room temperature.
FOR THE FREGOLA SARDA:
Fill a large pot two-thirds full with water, add 1 tablespoon of the salt and bring to a boil over high heat. Add the fregola sarda and cook, stirring frequently to keep the pasta from sinking and sticking, until al dente, about 13 minutes or according to package directions. Drain into a colander, transfer to a large bowl, and toss with 2 tablespoons of the oil. Set aside to cool to room temperature.
In a large skillet, warm the remaining 3 tablespoons oil over medium-high heat. Add the cherry tomatoes and shallot and cook, stirring occasionally, until the shallot starts to soften, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Pour in the white wine and deglaze the pan, stirring to dislodge any browned bits. Season with the remaining 1 teaspoon salt and basil, then add the butter and heat, stirring until it melts, approximately 2 minutes. Add the fregola sarda and stir until the fregola is coated with the sauce, about 1 minute. Remove from the heat, scatter the ricotta salata over the top, and toss to mix well. Transfer the contents of the skillet to the large bowl and set aside.
FOR THE HALIBUT:
Preheat the oven to 375°F while the fregola sarda cooks. Pat the fish dry with a paper towel, then season all over with salt and pepper. In a large, oven-proof skillet, warm oil over medium-high heat. Place the seasoned fish, flesh-side down, into the hot oil and cook for approximately 3 minutes until it begins to turn golden brown. Turn the fish skin-side down and transfer to the oven. Cook until the fish is opaque throughout, about 5 minutes.
TO SERVE:
Place two large spoonfuls of the fregola sarda mixture onto each plate. Top each mound with a halibut fillet, then drizzle the fish with 1 tablespoon of the salsa verde. Garnish with microgreens, if using. Pass the remaining salsa verde on the side.
