Tuscan Pan-Seared Pacific Halibut
over Pappardelle Primavera with Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
/serving
Pacific halibut and fresh pappardelle are a match made in Italian heaven. The fillets are quickly seared to tender and flaky in olive-flecked seasonings. Pasta primavera gets a cheffy edge from butter-burst cherry tomatoes, marinated artichokes and asparagus. The finish of basil? Heaven sent.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut portions (product of Canada)
- 14g Basil
- 2 Garlic cloves
- 1 Shallot (or onion)
- 140g Cherry tomatoes
- 0.5 Bunches of asparagus
- 225g Fresh pappardelle
- 60ml Vegetable demi-glace
- 170ml Marinated artichokes (jar)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
You will need:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
4 or 8 tbsp Butter
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Reserving¼ cup of the liquid (double for 4 portions) drain the artichokes and pat dry; roughly chop.
- Halve the tomatoes.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Roughly chop the basil leaves and stems.
- Mince the garlic.
- Halve, peel and thinly slice the shallot.
Start the sauce
- In a large pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the artichokes, tomatoes, shallot, garlic, ½ the spices and S&P. Sauté, 3 to 5 min., until the tomatoes are beginning to burst.
- Add the reserved artichoke liquid and sauté, 1 to 2 min., until slightly evaporated.
Boil the pasta & asparagus
- Meanwhile, add the pasta and asparagus to the pot of boiling water, separating the pasta strands as you add them; stir gently.
- Boil, stirring occasionally, 2 to 3 min., until al dente.
- Reserving½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the halibut
- Meanwhile, pat the halibut dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
Finish the sauce & combine the pasta
- To the pan of sauce, add the pasta, asparagus, demi-glace and reserved cooking water; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until the pasta is coated and combined.
- Add ½ the basil and 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the pasta between your bowls.
- Top with the halibut.
- Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
