Minty Halibut Pasta Recipes

PASTA WITH MINT, BASIL AND FRESH MOZZARELLA

Steps:

• In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.
• In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes if needed.
• Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.
• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately 1/2 cup pasta water, then drain pasta. Transfer pasta to a serving bowl.
• To serve, toss pasta with sauce and marinated mozzarella, adding a little of the reserved pasta water if the mixture looks dry. (It's O.K. if the mozzarella melts slightly while you're tossing.) Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.

MINTY HALIBUT PASTA

Steps:

• In a small bowl, combine the first four ingredients. Add 3 teaspoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Let stand for 30 minutes., Cook pasta according to package directions. Combine orange zest with remaining oil, salt and pepper; rub over both sides of fish. Grill fish, uncovered, over medium heat or broil 3-4 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. , Cut into 1-in. cubes. Drain pasta; transfer to a serving bowl. Add swordfish and mint vinaigrette; toss to coat.

ROASTED HALIBUT WITH PEA AND MINT SALAD

Steps:

• Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
• In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
• Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
• Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.

EASY PESTO HALIBUT

Steps:

• In a small bowl, combine the oil, sauce mix and lemon juice.
• Brush over both sides of fillets.
• Place in a greased 13" x 9" baking dish.
• Bake, uncovered, at 450 degrees for 12 to 15 minutes or until fish flakes easily with a fork.