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Home » Fish » Fish Puttanesca

Fish Puttanesca

By Hank Shaw on May 22, 2017, Updated September 5, 2021 - 33 Comments

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5 from 25 votes
puttanesca sauce served with chunks of halibut
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Fish ought to be simple, quick to prepare, and fun to eat. This fish puttanesca fits the bill. Chunks of firm, white fish, floured and fried, then tossed with all the great flavors of a traditional Italian puttanesca sauce.

Fish puttanesca on a plate.
Photo by Holly A. Heyser

A what? Those who know Italian or even Spanish can guess at the origin of this sauce; it means “harlot’s sauce.” There are lots of legends about its name, but the one I like best is that the ladies of the evening, after a long night’s work, could whip this up in the predawn hours — before any markets opened — eat a good meal and finally catch some sleep.

The key to a puttanesca sauce is that pretty much everything would either be in her pantry or growing on her windowsill. Fresh herbs, salted capers and anchovies, olives, an onion, maybe a clove of garlic or two. Some canned tomatoes, or fresh ones sitting on her kitchen counter. Maybe a hot chile or three.

The result is powerful. Salty, herby, sour and a little sweet from the tomatoes. It is ideal for a big fish like tuna, swordfish or sturgeon — and tuna puttanesca is a thing in Italy — but will work with any sort of firm, white fish. I used halibut, but don’t let that stop you if you don’t have any. Play with it.

Normally I’ll dust the fish with regular flour, but there is an alternative that is both delicious and gluten-free: chickpea flour. It will actually give you fish even more golden than with flour, and has a bit of nutty flavor, too.

All told, fish puttanesca is a spectacular quick-and-easy meal for a weeknight.

I have a few similar dishes from Italy you might like, from Glutton’s Style Fish to my spaghetti with crab sauce. A good appetizer that goes well with fish puttanesca is shrimp or scallop scampi, or salt cod fritters. 

Fish puttanesca on a plate
Print Recipe
5 from 25 votes

Fish Puttanesca

"Harlot's sauce," this is a classic Italian sauce made up of pantry staples, allegedly something a lady of the night would whip up after work, in the early morning before markets opened. Great on pasta, better with fish or chicken.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: Italian
Servings: 4 people
Calories: 321kcal
Author: Hank Shaw

Ingredients

  • 1 1/2 pounds halibut or other firm fish, cut into chunks
  • Salt
  • 2 cups regular or chickpea flour, for dusting
  • 1/4 cup olive oil
  • 1 shallot or small onion, minced
  • 2 cups diced tomatoes, fresh or canned
  • 2 cloves garlic, sliced thin
  • 12-20 olives, sliced
  • 2 tablespoons capers
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped basil, parsley or tarragon
  • black pepper to taste

Instructions

  • Salt the fish well and dust with the flour. 
  • Heat the olive oil in a large frying pan over medium-high heat. When it's hot, brown the fish pieces in batches. Sear several sides of the chunks so they're nicely browned. Set the fish aside as it browns.
  • When all the fish is done, add the shallot and cook for 1 minute. Add the garlic and cook another 30 seconds. 
  • Return the fish to the pan and add all the remaining ingredients. Toss to combine, and cook for 1 to 2 more minutes. Serve with crusty bread, polenta or rice. 

Notes

While I used California halibut here, any firm fish works. Alternatives could be walleye, catfish, perch, snapper, rockfish, seabass, striped bass, tuna, etc. 

Keys to Success

  • This comes together quickly so have everything all set up before you begin. 
  • AP flour is perfectly fine here, although I do really like the chickpea flour. It add flavor and browns well. 
  • I like pitted black Kalamata olives for this recipe, but any olive you want will work. 
  • Get the small capers. They're better. Even better? Get them packed in salt. 

Nutrition

Calories: 321kcal | Carbohydrates: 7g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 590mg | Potassium: 986mg | Fiber: 2g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

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Filed Under: Featured, Fish, Italian

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for ScottScott says

    February 27, 2023 at 8:49 pm

    Excellent!

    Reply
  2. Avatar for Bret ApthorpeBret Apthorpe says

    April 25, 2022 at 4:11 pm

    Substituted pompano ….. a huge hit!!!!! Really, really good and easy!!

    Reply
  3. Avatar for HeatherHeather says

    April 3, 2022 at 3:11 pm

    Very tasty, will definitely make again!

    Reply
  4. Avatar for Scott M HarrisScott M Harris says

    March 16, 2022 at 7:12 am

    Bravo! I did this with rockfish fried with the skin on. Did it over al dente pasta resting on a thin bed of arugula. Very simple weeknight treat. Thanks!

    Reply
  5. Avatar for PhilPhil says

    March 8, 2022 at 6:12 am

    As usual, spot on.

    Reply
  6. Avatar for JulieJulie says

    August 6, 2021 at 7:21 pm

    What kind of olives are best to use in this recipe?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 7, 2021 at 8:10 am

      I like kalamata olives best, but you can use what you have.

      Reply
  7. Avatar for BRAD THOMPSONBRAD THOMPSON says

    June 30, 2021 at 4:05 pm

    I made this recipe with white Seabass that I caught at Catalina. It was absolutely amazing! Are used fresh tomatoes instead of canned and it made a very bright tasting dish.

    Reply
  8. Avatar for John McNamaraJohn McNamara says

    March 23, 2021 at 5:48 pm

    Substituted in hake and it came out wonderful! Quick, easy and delicious

    Reply
  9. Avatar for ChelseaChelsea says

    October 31, 2020 at 8:33 am

    Love this recipe! I make it with halibut, rockfish, or pike and it’s great every time.

    Reply
  10. Avatar for AdamAdam says

    May 7, 2020 at 9:11 am

    Awesome use for spoonbill. Company stops asking what the heck kinda fish they’re eating after the first bite!

    Reply
  11. Avatar for Gene DonovanGene Donovan says

    May 5, 2020 at 5:21 pm

    This recipe is now one of my favorites, I used ling cod because I was out of halibut. Can’t wait to try it with halibut, it was great with lingcod! My wife requires me to make this for her now.

    Reply
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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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