This dish of spicy angel hair pasta with halibut and tomatoes includes the most amazing halibut from Alaska.
My cousin goes up to Alaska every year on a fishing trip and catches halibut, cod, and salmon. I am so grateful that he is incredibly generous, sharing some of it with us. When he brings the fish to the docks, it is flash frozen, shrink wrapped, and shipped home. Thawed, the fish is absolutely sushi quality. In fact, it would be perfect for this ceviche.
This year, he brought back a ton of halibut, and I happily accepted whatever he let me take home (I try to act nonchalant and not too greedy, but it's really hard!). I also scored one piece of cod, and made this delicious kale and pesto stuffed cod.
This dish is really fresh. It calls for fresh Roma tomatoes, as well as olive oil, dried guajillo chiles, an onion, and olive oil. I also was able to use fresh basil and parsley from our tiny flower pot garden.
Do you have your doubts about eating pasta? I'm not a nutritional expert, but his Washington Post article is a cool read.
This dish is easy to make, and totally elegant. I'd recommend it for any dinner party with a salad and garlic bread! If your fish as fresh as mine was, you can actually make it in advance and reheat it. Easy peasy.
This month, the #FishFridayFoodies are making fish with pasta, a theme chosen by Caroline of Caroline's Cooking.
After the recipe, check out the rest of the Fish Friday Foodies pasta recipes.
Spicy Angel Hair Pasta with Halibut and Tomatoes
- 1 pound halibut filets, cut into 1/2 inch strips
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped basil
- 4 cloves garlic, 1 crushed and 3 minced
- 2 dried guajillo chiles
- 1 small brown onion, finely chopped
- 1 pound Roma tomatoes, peeled and chopped.
- 2 tablespoons tomato paste
- 1 cup dry white wine
- Salt and freshly ground pepper
- Crushed red pepper
- 8 ounces dried angel hair pasta
- 2 tablespoons chopped flat leaf parsley
- Mix the fish with 2 tablespoons of olive oil and the basil.
- In a large skillet or enameled cast iron casserole, add two tablespoons of olive oil, the crushed garlic, and the dried chiles. Heat the pan over medium heat and cook, stirring constantly, until the garlic turns dark golden brown. Discard the garlic and the chiles.
- Add the onion and minced garlic to the oil and cook, over medium heat, stirring occasionally, about 4 minutes. Add the tomatoes and wine. Add the fish, and cook, stirring regularly, until the fish is opaque, about 5 minutes. Season with salt, pepper, and crushed red pepper to taste.
- Meanwhile, cook the angel hair pasta per package directions. Drain, and add it to the fish sauce, and toss to fully incorporate. Sprinkle with the parsley and serve.
Adapted from Food and Wine, November, 2001.