If you've never paired Halibut fillet with pasta before, now's your chance to try it!
Ingredients:
- 1 Pack - Halibut
- 50g - Basil
- 30g - Parsley
- ½ cup - Cheese (parmesan)
- 1 Tbsp - Korean red chili
- Pine Nuts
- Salt
- Pasta
- Olive oil
- Cherry tomatoes
Procedure:
Preparation
- Stove high heat then put sauce pan with a frying pan on top
- Open pack of Halibut then cut into half
- Dry halibut with paper towels and set aside
- Grate cheese on a bowl then set aside
- Put on parsley and mint into the boiling water
- Then get the herbs out then put on iced water
- Take the herbs then squeeze to drain water then cut herbs into 3 portion
- Toast Pine nuts on high heat until fragrant and slightly browned
Blender
- Put the herbs into the container add cheese & pine nuts then blend
- Pour in extra virgin olive oil then season with salt and chili flakes/gochugaru
- Then Blend again then put the mixture into a bowl, Set aside
Pasta
- Boil water in high heat, Add salt
- Cook pasta just before al dente (8mins)
- Strain & pull out pasta on a plate then set aside
- Blistering of tomatoes - Heat the oil in pan then add tomatoes until they blister then set aside
Fish
- Put the dried Halibut into plate then season with salt
- With stove in High heat, drop in the halibut skin side
- Press then turn stove in low heat
- Flip the fish then get the fish and put on a plate
Pasta - finishing
- Stove in medium heat
- Pour an ounce of water
- Swirl it then add the pesto then swirl/toss
- Off heat then swirl then plate it.
You can watch the Recipe Video here!
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