Italian Halibut with Pasta

A spiffy no-cook sauce, pasta and a beautiful piece of baked fish is our choice for dinner tonight. Save any leftover pasta for lunch tomorrow and make your coworkers jealous.

Cook 1 lb. spaghetti according to package directions, drain and keep warm. In a food processor, roughly pulse together 2 parts chopped Kalamata olives, 1 part drained capers, 1 part toasted pumpkin seeds, 1 part chopped fresh Italian parsley, a pinch of crushed red pepper flakes and the zest of 1 lemon; move to a large serving bowl. Whisk in roughly 2 parts Kowalski's Extra Virgin Olive Oil; add pasta and toss to coat. Sprinkle generously with Parmesan cheese and garnish with lemon wedges.

Drizzle 4 (6 oz.) fresh halibut steaks with olive oil and season lightly with kosher salt and coarse ground black pepper. Bake about 15 minutes in a preheated 450° oven until done. Serve on a bed of sauced pasta. A variety of fresh fish selections is available every day in the Seafood Department.

San Pellegrino Water is an authentic way to wash down this Italian-inspired feast.

Lightly sweet Cacao Express Shortbread Cookies from A Gourmet Thyme are available in the Bakery. They’re a wonderfully small, sweet treat with which to end any meal.

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