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Friday, November 5, 2010

Linguine with Halibut

1 small can of quartered Artichoke hearts

½ of a small jar of Olives

½ a small jar of Capers

1 medium Halibut filet

2 tbsp. Lemon juice

1 tbsp. Olive oil

1 tbsp. butter

½ lb. Linguini

Garlic powder, salt, pepper, Italian seasoning (to taste)

Yield: 2 servings

In a large skillet warm olive oil and melt butter, when butter completely melted add artichokes. You should also put your pasta water on to boil now.

While artichokes sauté, chop olives in half or quarters, depending on size of olives. Add olives and capers to the artichokes.

Season sauce to taste with garlic powder, etc. [Note: you may not even need salt since the artichokes, capers and olives are all generally packaged in brine].

The pasta water should be at a full boil at this point, salt the water and add the pasta.

Add your Halibut filet to the sauce and cover so the fish will cook. Steam fish for about 10 to 15 minutes, when fish is done break the fish into chunks and mix into the sauce.

Remove the pasta from water and add to the sauce.


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