Pan Seared Halibut and Spaghetti w/ Peas
This Halibut and peas pasta is a terribly easy dish to cook and yet tastes like it was difficult. It isn’t! I find that some of the fancier tasting dishes really are the most simple. This one comes in at under thirty minutes. The trick is flavor. Searing the halibut offers a crispy crust to the edges of the fish and the brown offers so much flavor, add to that browned butter and shallots and you really can’t miss.
I used browned butter in this dish but if you don’t keep browned butter on hand you could easily do it in the skillet before you add in your other ingredients or simply use lightly melted butter or even olive oil. I do feel that the browned butter adds a rich nuttiness to the dish that is really yummy.
Either way, this simple dish can be tossed together in under thirty minutes and enjoyed for lunch or dinner with a side salad or fresh fruit. Enjoy!
1 (12-ounce) package GF Spaghetti
four 6-ounce skinless halibut fillets
10 ounces frozen peas
1/4 cup parmesan, grated, plus extra for serving
3 tablespoon browned butter
2 tablespoons finely sliced shallots
1 garlic clove, minced/ pressed
1 tablespoon white balsamic vinegar
sea salt and freshly ground pepper
Bring a large stock pot of salted water to a boil.
Cook pasta according to package directions for al dente texture, about one to two minutes under package cook time. In the last minute of cooktime, add peas to the pasta water. Reserve 1 cup of pasta water. Drain and add pasta and peas to the skillet the halibut was cooked in and where the “sauce” you built is.
While pasta is cooking:
In a medium skillet set to medium- high heat, melt 2 tablespoons of the browned butter. Add garlic and shallots and vinegar. Season with salt and pepper.
Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add remaining tablespoon of the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates.
To the skillet, stir in 1/2 cup of reserved pasta water, and Parmesan cheese a little at a time, creating a “sauce”. When pasta is aldente, add it, (and the peas) to the skillet, loosen sauce with extra pasta water if needed.
Season with salt and pepper to taste.
Serve pasta alongside the plated halibut and top with grated Parmesan and shallots.