Halibut is a mild, firm fleshed fish that lends itself well to grilling. My grilled halibut pasta recipe combines this wonderful fish with egg noodles and a simple olive oil dressing.
This easy recipe uses few ingredients, so use the best you can find. If the halibut filets in the fresh seafood cooler are questionable in quality, don't hesitate to use frozen fish. Thawed slowly, in the refrigerator over a couple of days, the quality will be nearly the same as fresh, never-frozen halibut.
And the olive oil? Don't just go for the most expensive you can find. Sample a few different varieties and use the one that tastes the best to you. I've purchased expensive extra virgin oils before that tasted awful. So be sure to taste it before you use it. Sometimes the less expensive products have a great flavor!
Two pounds of halibut fillets, approximately 1 inch thick
Two 12 ounce packages of dry egg noodles
One quarter cup of high quality extra virgin olive oil
One teaspoon of minced garlic
One tablespoon of fresh basil, chopped
Two green onions / scallions, thinly sliced, tops and all
Salt and pepper
Bring a pot of water to a boil, large enough to handle the two packages of noodles. As the water is coming to a boil, preheat the grill to high. Coat the halibut lightly with a little of the olive oil and season with salt and pepper.
When the water is boiling and the grill is hot, add two teaspoons of salt to the pot and drop in the noodles. Put the fish on the grill and cook for two to three minutes per side, or until it's almost done.* It's best to have two cooks here...one watching the pot of noodles and the other manning the grill.
|*||The halibut should have nice charring on the exterior and be slightly underdone inside. It will continue to cook as it rests, and end up perfectly done when served with the pasta.|
Remove the halibut from the grill and cover lighty with foil. Turn off the grill and drop the green onion on it for a minute or two, just enough to lightly cook it. Remove and slice the onion. Chop the halibut.
Drain the noodles and put them back in the pot. Add the garlic, green onion and the basil to the pasta. Gently mix the halibut and remaining olive oil into the pasta. High quality extra virgin olive oil begins losing some of its wonderful flavor and aroma when exposed to heat, so serve immediately after the oil meeets pasta.
Serve your grilled halibut pasta with additional olive oil, a garden salad and good crusty Italian bread. Provide a saucer of herb-infused olive oil at the table for dipping the bread in. That's always a nice touch with any meal!