Seared Halibut over Fresh Tomato Puttanesca
with Spaghetti Alla Chitarra & Roasted Asparagus
Cooking time
30 minutes
Servings
2/4
Calories
840 /serving
Put different degrees of tenderness on display in this elegant pasta dinner. Pan-seared Pacific halibut comes out brilliant white, flaky and flavourful. Fresh spaghetti alla chitarra basks in a puttanesca sauce, where briny capers and olives meet bright cherry tomatoes. Asparagus is roasted to just soft.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut portions (product of Canada)
- 1 Shallot (or onion)
- ½ Bunch of asparagus
- 280g Cherry tomatoes
- 225g Fresh spaghetti alla chitarra
- 30ml Vegetable demi-glace
- 40g Olives
- 20g Capers
- 15g Minced roasted garlic
- 15ml Tomato paste
- 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 • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
36 g
Saturated Fat
11 g
Sodium
1590 mg
Total Carb
77 g
Sugars
9 g
Protein
60 g
Fibre
9 g
Preparation
Roast the asparagus
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Bake, 6 to 10 min., until tender.
Mise en place
- Meanwhile, halve the tomatoes.
- Pit and roughly chop the olives.
- Roughly chop the capers.
- Halve, peel and medium-dice the shallot.
Cook the halibut
- Pat the halibut dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 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.
Make the sauce & combine the pasta
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the shallot, olives and capers. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes and sauté, 1 to 2 min., until blistered.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the garlic, demi-glace and ¼ cup water (double for 4 portions); bring to a simmer.
- Add the pasta, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the pasta is coated; season with S&P.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Top with the halibut and asparagus. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
