Halibut Fettuccine
Elevate your dinner table with this luxurious Halibut Fettuccine, a restaurant-quality dish that brings together tender, flaky halibut and silky fettuccine pasta in a rich, garlic-infused Parmesan cream sauce. Perfectly seasoned halibut is pan-seared to golden perfection, then delicately combined with a velvety sauce made from heavy cream, freshly grated Parmesan, and a bright splash of lemon juice. This elegant recipe is ideal for seafood lovers seeking a comforting yet refined meal, ready in just 40 minutes. Garnished with fresh parsley and extra Parmesan, this dish is as beautiful as it is delicious—perfect for special occasions or an indulgent weeknight treat. Bring a taste of the sea to your plate with Halibut Fettuccine!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Halibut fillet (skinless)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Unsalted butter
- 3 Garlic cloves (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley (chopped)
- 4 quart Water (for boiling pasta)
- 1 tbsp Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water, then cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Pat the halibut fillet dry with a paper towel. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the halibut fillet and cook for 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the halibut from the skillet and set aside.
In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Reduce the heat to low and add 1 cup of heavy cream to the skillet. Stir well to combine with the butter and garlic.
Gradually add 1 cup of freshly grated Parmesan cheese to the skillet, stirring constantly until the cheese is melted and the sauce is creamy.
Stir in 2 tablespoons of lemon juice, adjusting to taste. If the sauce is too thick, add small amounts of the reserved pasta water to achieve the desired consistency.
Flake the cooked halibut into large chunks and gently stir it into the skillet, being careful not to break the pieces apart too much.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
Sprinkle the dish with 2 tablespoons of freshly chopped parsley for garnish. Serve immediately, topped with extra Parmesan and freshly ground black pepper, if desired.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 367 mg | 28% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
