Creamy Halibut Pasta with Garlic, Parmesan & Lemon
Flaked halibut, garlic cream sauce and lemon zest turn a small package of pasta into a seafood dinner for four. Cook the fish separately and fold it in at the end to preserve the pieces.
Jump to recipe · Serves 4 with a salad or vegetables · Allow about 40 minutes.
Use skinless, boneless fresh halibut fillets or frozen halibut fillets, fully thawed according to the package directions. Pat dry and check for any remaining bones. For preparation, see our halibut storage and thawing guide.
Products You May Like
Ingredients
- 1 lb skinless, boneless halibut, divided into 4 pieces of similar thickness
- 8 oz dry fettuccine or linguine
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon finely grated lemon zest
- Salt and black pepper, to taste
- 1 tablespoon chopped parsley, optional
- Up to 1/2 cup reserved pasta cooking water, as needed
Instructions
- Bring a pot of water to a boil. Cook pasta according to its package directions until al dente. Reserve 1/2 cup cooking water before draining. While it cooks, prepare the fish and sauce.
- Season the halibut lightly with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook fish for approximately 3–5 minutes per side, adjusting for thickness, until the thickest part reaches 145°F (63°C). Transfer to a clean plate.
- Reduce heat if the pan is very hot. Add the remaining tablespoon butter and the onion. Cook for 4–6 minutes until softened, then add garlic for 30 seconds.
- Add cream and simmer gently for 2–3 minutes. Reduce heat to low and stir in Parmesan and lemon zest. Add reserved pasta water a tablespoon at a time until the sauce coats the pasta without becoming heavy or sticky.
- Toss the drained pasta with the sauce. Break the halibut into large flakes and gently fold it in just before serving. Taste before adding more salt; Parmesan and pasta water already contribute salt. Finish with parsley if using.
Variations and Serving
For spinach pasta, wilt 2 cups baby spinach into the sauce before adding the Parmesan. Halved cherry tomatoes can be softened with the onion. Serve with a green salad or roasted asparagus.
This version contains fish, dairy and wheat; some pasta also contains egg. Check ingredient labels when preparing it for someone with an allergy. The cream sauce and pasta change the meal's nutrition substantially, so plain halibut calories do not represent a bowl of this pasta.
Leftovers
Refrigerate promptly and use within 2 days for best texture. Add a splash of water when reheating and heat the portion throughout to 165°F (74°C). Avoid repeated reheating, which can dry the fish and separate the sauce.
Collections You May Like
Temperature guidance: FoodSafety.gov safe cooking temperatures.
More Halibut Ideas
Browse the halibut recipe guide and Halibut collection. For plain fish reference values, see halibut nutrition; those values do not include this recipe's other ingredients.
Also in Recipes
Siberian Sturgeon Caviar Recipes: 8 Easy Serving Ideas
Sevruga Caviar Recipes: 8 Easy Ways to Serve Small-Pearl Caviar
