This is a quick dish to make for two on a work night or nice enough to serve for company. Any whitefish or even shrimp will work nicely. If you are not a seafood fan, chicken works well too.
What you need
- 2 6-oz Halibut filets
- 8 oz pasta, spaghetti, linguine, or penne works well – we use gluten-free or occasionally make our own
- 1 cup peas; frozen or fresh
- 1 medium onion; thinly sliced
- 3 cloves garlic; minced
- 1 cup heavy cream or half-and-half, optional for creaminess
- 2 tbsp EVOO or butter
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: Fresh parsley or basil, lemon zest, or chili flakes
What to do
Cook the pasta in salted water. Add the peas during the last 2-3 minutes of cooking. Reserve 1/2 cup of pasta water, then drain. In a large skillet, heat olive oil or butter over medium heat. Add the onions and cook until softened and lightly golden, about 5 minutes. Season the halibut with salt and pepper. Push the onions to the side of the skillet and add the halibut. Cook 3-4 minutes per side, or until the fish flakes easily with a fork. Remove the halibut from the skillet and set aside.
To make the sauce, add garlic to the skillet and sauté for 1 minute. Pour in the cream and stir until warmed through. Add the Parmesan cheese and stir until melted and smooth. Add the cooked pasta and peas to the skillet, tossing to coat in the sauce. If the sauce seems thick, add a splash of the reserved pasta water. Flake the halibut into chunks and gently fold it into the pasta.
Garnish and serve: Sprinkle with fresh parsley or basil, lemon zest, or chili flakes if desired. Serve immediately.