Tuscan Pan-Seared Pacific Halibut
over Pappardelle Primavera with Tomato Butter & Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
Pacific halibut and fresh pappardelle are a match made in Italian heaven. Our Ocean Wise sustainably wild-caught fish fillets are quickly seared to tender and flaky in olive-flecked seasonings. And pasta primavera gets a cheffy edge from butter-burst cherry tomatoes, marinated artichokes and green spears of springtime asparagus. The finish of fresh basil really is heaven sent.
We will send you:
- 2 Ocean Wise sustainably wild-caught pacific halibut fillets (product of Canada)
- 140g Cherry tomatoes
- 1 Bunch of basil
- ½ Bunch of asparagus
- 170ml Marinated artichokes (jar)
- 225g Fresh pappardelle
- 60ml Vegetable demi-glace
- 2 Garlic cloves
- 1 Shallot (or onion)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Halibut, Milk, Sulphites, Wheat
You will need:
Medium pan
Strainer
Oil
Salt & pepper (S&P)
Medium pot
Large pan
4 or 8 tbsp Butter
Total Fat
41 g
Saturated Fat
17 g
Sodium
1130 mg
Total Carb
84 g
Sugars
8 g
Protein
57 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Reserving ¼ cup of the liquid (double for 4 portions) drain the artichokes and pat dry with paper towel; roughly chop. Halve the tomatoes. Remove the woody ends of the asparagus; cut 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. Reserving ½ 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 with paper towel; 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 the heat to simmer and cook, stirring frequently, 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.
