Spaghetti with Halibut & Lemon
From EatingWell: September/October 2014
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 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
- 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.
- 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.
- 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.
- Meanwhile, mash the potato through a ricer or with a fork. Add to the bowl with the fish and stir until well combined.
- 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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- Total Time
- More than 1 hour
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- September/October 2014