Do you want to rock your taste buds’ world? Then try our Fresh Alaska Halibut- a mild, sweet fish that is loaded with protein and heart-healthy omega-3 fatty acids! Accompanied with some savory baked asparagus and a side of warm pasta, this Halibut Linguine is topped with refreshing lemon that ties all the flavors together.
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic
- 2 6-oz pieces of Fresh Alaska Halibut
- 6 peeled lemon wedges
- lemon juice
- linguine pasta
- 1/4 cup fresh parsley, chopped
- white and green asparagus
Set the oven to 425 degrees. Place the white and green asparagus sprigs onto an oiled baking pan and season with salt and pepper to taste. Bake for
12 to 15 minutes.
Meanwhile, set a large pot of water to boil.
Take a large skillet and heat the olive oil and butter on medium heat. Add the garlic cloves and sautée until they are soft, then remove the cloves.
In this same pan, season the halibut with salt and pepper to taste and cook in the olive oil for 4 minutes on one side. Turn it over and cook for
another 4 minutes until the fish is a uniform color and flakes beautifully. Remove from heat. Do not overcook.
When the water in the large pot is boiling, take the linguine and put it into the large pot of boiling water, and cook the noodles until they are “al
dente” according to the package directions. When they are done, drain, sprinkle with salt and olive oil and toss together. Set aside.
When the asparagus is done, remove from the oven and start plating.
To plate, first set down a row of white and green asparagus sprigs. Then, take a fork and roll the linguine into a bird’s nest and place adjacent to
the vegetables. Then, take the halibut and place it on top of the asparagus.
Add lemon juice to taste on top of the halibut and a couple slices of peeled lemon and fresh parsley for a beautiful garnish. Note: for another colorful
garnish you can add a whole roasted tomato.