Halibut Ragu
Dive into the comforting elegance of Halibut Ragu, a vibrant one-pan meal that pairs tender halibut fillets with a rich tomato-based sauce infused with aromatics, fresh herbs, and a splash of dry white wine. This Mediterranean-inspired dish delivers layers of flavor, with sautéed onions, garlic, and finely diced vegetables providing a hearty base, while fresh parsley and lemon zest add a zesty finish. Perfectly cooked pasta is tossed through this luscious sauce, making it a complete and satisfying meal. Ideal for weeknight dinners or special occasions, this recipe balances sophistication with simplicity, ready in under an hour. Garnish with extra parsley and a hint of lemon for a restaurant-worthy touch that will impress your guests!
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Recipe Information
Ingredients
- 2 pounds Halibut fillets
- 4 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 medium Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 28 ounces Canned crushed tomatoes
- 1 cup Dry white wine
- 1 cup Fish or vegetable stock
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (plus extra for garnish)
- 0.5 teaspoon Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Pasta (such as pappardelle, spaghetti, or linguine)
- 1 whole Lemon, zested
Instructions
1. Prep the halibut by patting it dry with paper towels. Cut into large chunks (about 2-inch pieces) and season lightly with salt and black pepper. Set aside.
2. Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent.
3. Add the garlic, carrot, and celery, and sauté for another 5 minutes, stirring occasionally, until the vegetables are tender.
4. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
5. Stir in the crushed tomatoes, fish or vegetable stock, thyme, parsley, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer and cook uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
7. In the skillet, gently nestle the halibut chunks into the sauce. Cover the skillet and reduce the heat to low. Let the fish simmer for about 8 minutes, or until the halibut is opaque and easily flakes with a fork.
8. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
9. Add the cooked pasta to the skillet with the sauce and gently toss to combine. If the sauce is too thick, use some of the reserved pasta water to loosen it up.
10. Serve the Halibut Ragu immediately, garnished with chopped parsley and lemon zest for a burst of freshness.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 52.7 g | ||
| Protein | 362.0 g | 724% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 504 mg | 39% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 9816 mg | 209% | |
*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.
