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Ingredientes
- 12 ounce dry fettuccine or possibly linguine
- 1/4 c. extra virgin olive oil
- 1 lrg onion minced
- 1 lrg red bell pepper cored, seeded, and minced
- 3 x garlic cloves - (to 4) chopped
- 1/2 tsp dry red pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb mushrooms sliced (abt 2 c.)
- 1 1/4 lb boneless skinless halibut cut in 1" chunks
- 1/2 c. dry white wine
- 1 1/2 lb tomatoes peeled, seeded, and coarsely minced - (abt 2 c.) (or possibly 14 1/2-ounce can diced tomatoes, liquid removed)
- 2 Tbsp. vodka (optional)
- 2 Tbsp. finely-minced fresh basil (or possibly 2 tspns dry basil) Grated parmesan cheese (optional)
Direcciones
- Seafood Alternatives: swordfish, Chilean sea bass, shark, scallops
- Bring a large pot of salted water to a boil. Add in the fettuccine and cook till just tender, 10 to 12 min. Drain well and pour into a large hot bowl. Toss with 1 tsp. of the extra virgin olive oil to prevent sticking.
- Meanwhile, heat 2 Tbsp. of the extra virgin olive oil in a large skillet over medium-high heat. Add in the onion, bell pepper, garlic and red pepper flakes with a healthy pinch of salt and pepper.
- Cook till the vegetables are almost tender, 3 to 4 min. Transfer to a bowl. Heat another Tbsp. oil in the skillet. Add in the mushrooms and cook till just tender, 3 to 4 min. Add in to the vegetables in the bowl and set aside.
- Pat the halibut dry and season lightly with salt and pepper. In the same skillet, heat the remaining extra virgin olive oil over medium-high heat. Saute/fry the halibut till barely cooked through, 3 to 5 min. Add in to the vegetable mix.
- Add in the wine to the skillet and bring to a boil, stirring up any browned bits from the bottom. Add in the tomatoes and vodka, and cook just till warm, about 3 min. Return the halibut and vegetables to the skillet along with the basil. Cook and stir gently till thoroughly heated, 3 to 5 min.
- Check the sauce for seasoning, adding more salt and pepper to taste. Pour the mix over the fettuccine. Toss well and serve immediately with Parmesan cheese, if you like.
- This recipe yields 6 servings.
- Comments: If you can find fragrant, tasty, fresh tomatoes, by all means use them. Otherwise, substitute well-liquid removed canned diced tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 6 servings | |
| Calories 466 | |
| Calories from Fat 110 | 24% |
| Total Fat 12.45g | 16% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 65mg | 3% |
| Potassium 1020mg | 29% |
| Total Carbs 52.03g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.91g | 5% |
| Protein 29.69g | 48% |
