Spaghetti with Halibut & Lemon

September/October 2014

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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.

Spaghetti with Halibut & Lemon

Makes: 6 servings

Serving Size: generous 1 cup

Active Time:

Total Time:


  • 12 ounces halibut, skinned and cut in 1/2-inch cubes
  • 6 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/4 teaspoon crushed red pepper
  • 1/2 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 1/2 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.


Per serving: 368 calories; 11 g fat (2 g sat, 8 g mono); 28 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 1 g total sugars; 19 g protein; 3 g fiber; 375 mg sodium; 368 mg potassium.

Nutrition Bonus: Folate (29% daily value)

Carbohydrate Servings: 3

Exchanges: 4 1/2 starch, 2 lean meat, 3 fat

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