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Tuscan pan seared pacific halibut - Extra large standard

L’Artisan

Tuscan Pan-Seared Pacific Halibut

over Pappardelle Primavera with Tomato Butter & Asparagus

920 cals

20 mins

Ocean Wise

Description

Pacific halibut and fresh pappardelle are a match made in Italian heaven. Our Ocean Wise sustainably wild-caught fish fillets are quickly seared to tender and flaky in olive-flecked seasonings. And pasta primavera gets a cheffy edge from butter-burst cherry tomatoes, marinated artichokes and green spears of springtime asparagus. The finish of fresh basil really is heaven sent.

Contains:

Eggs, Halibut, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Ocean Wise sustainably wild-caught pacific halibut fillets (product of Canada)

  • 140g Cherry tomatoes

  • 1 Bunch of basil

  • ½ Bunch of asparagus

  • 170ml Marinated artichokes (jar)

  • 225g Fresh pappardelle

  • 60ml Vegetable demi-glace

  • 2 Garlic cloves

  • 1 Shallot (or onion)

  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Nutrition

Total fat

41g

Saturated Fat

17g

Sodium

1130mg

Total carbs

84g

Sugar

8g

Protein

57g

Fibres

8g

Recipe Instructions

Tuscan Pan-Seared Pacific Halibut - Step #1 Mise en place
Step 1: Mise en place
Bring a medium pot of salted water to a boil. Reserving ¼ cup of the liquid (double for 4 portions) drain the artichokes and pat dry with paper towel; roughly chop. Halve the tomatoes. Remove the woody ends of the asparagus; cut into thirds on an angle. Roughly chop the basil leaves and stems. Mince the garlic. Halve, peel and thinly slice the shallot.
Tuscan Pan-Seared Pacific Halibut - Step #2 Start the sauce
Step 2: Start the sauce
In a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the artichokes, tomatoes, shallot, garlic, ½ the spices and S&P. Sauté, 3 to 5 min., until the tomatoes are beginning to burst. Add the reserved artichoke liquid and sauté, 1 to 2 min., until slightly evaporated.
Tuscan Pan-Seared Pacific Halibut - Step #3 Boil the pasta & asparagus
Step 3: Boil the pasta & asparagus
Meanwhile, add the pasta and asparagus to the pot of boiling water, separating the pasta strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Tuscan Pan-Seared Pacific Halibut - Step #4 Cook the halibut
Step 4: Cook the halibut
Meanwhile, pat the halibut dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
Tuscan Pan-Seared Pacific Halibut - Step #5 Finish the sauce & combine the pasta
Step 5: Finish the sauce & combine the pasta
To the pan of sauce, add the pasta, asparagus, demi-glace and reserved cooking water; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until the pasta is coated and combined. Add ½ the basil and 2 tbsp butter (double for 4 portions); stir well.
Tuscan Pan-Seared Pacific Halibut - Step #6 Plate your dish
Step 6: Plate your dish
Divide the pasta between your bowls. Top with the halibut. Garnish with the remaining basil. Bon appétit!