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Spaghetti with Halibut & Lemon

  • 40 m
  • 1 h 15 m
Giuliano Hazan
“In this delicious and simple pasta recipe, halibut is “cooked” ceviche-style in a zesty lemon marinade then tossed with warm spaghetti. While the fish marinates, throw together a salad for an easy and healthy dinner. ”


    • 12 ounces halibut, skinned and cut in ½-inch cubes
    • 6 tablespoons lemon juice
    • ¼ cup extra-virgin olive oil
    • 3 tablespoons finely chopped red onion
    • 2 tablespoons finely chopped flat-leaf parsley
    • ¼ teaspoon crushed red pepper
    • ½ teaspoon salt plus 1 tablespoon, divided
    • 1 small Yukon Gold potato (about 2 ounces)
    • 12 ounces spaghetti


  • 1 Combine halibut, lemon juice, oil, onion, parsley and crushed red pepper in a large bowl. Season with ½ teaspoon salt and mix well. Let stand at room temperature, stirring occasionally, until the fish is opaque throughout, at least 1 hour and up to 2 hours.
  • 2 Place potato in a large saucepan, cover with cold water and bring to a boil. Reduce heat to medium and cook until very tender, 12 to 15 minutes. Remove the potato; peel when it's cool enough to handle. Keep the potato-cooking water and add enough water to the pot to make about 2 quarts total for cooking the pasta.
  • 3 When the fish is done marinating, return the water to a boil. Add the remaining 1 tablespoon salt, then stir in pasta until all the strands are submerged. Cook according to package instructions until just tender.
  • 4 Meanwhile, mash the potato through a ricer or with a fork. Add to the bowl with the fish and stir until well combined.
  • 5 When the pasta is done, drain well and toss with the fish mixture. Serve at once.
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