Sun Sentinel Palm Beach Edition
Halibut with tomato butter and fresh pasta
Prep: 40 minutes Cook: 30 minutes Makes: 6 servings
8 medium, firm but ripe red tomatoes
1⁄2 pound unsalted butter, cut into small pieces, plus extra for greasing
6 halibut fillets, about 6 ounces each
2 shallots, minced
Kosher salt
Freshly ground black pepper
1 cup dry white wine
3⁄4 cup cream
Pinch of cayenne pepper
1 1⁄2 pounds store-bought fresh fettuccine or linguine
1 tablespoon finely chopped fresh Italian parsley
1. Heat
a small saucepan of water to a boil. Fill a large bowl with ice cubes and water.
2. Core
2 tomatoes and score a shallow X in their opposite ends. Lower them into the boiling water; as soon as the skin begins to wrinkle, about 15 seconds, lift them out with the spoon and transfer to the ice bath. Peel the 2 tomatoes, halve and seed them; cut them into 1⁄4-inch dice. Transfer to a bowl.
3. Cut the remaining
6 tomatoes into large chunks; pulse them in a food processor until finely chopped. Spoon the tomatoes into a fine wire strainer over a bowl; press them through with a spatula. Set aside the tomatoes; transfer the resulting juice to a saucepan. Heat to a boil over medium heat; reduce the heat and simmer until the liquid begins to thicken, 3 to 5 minutes. Remove from the heat; set aside.
4. With some
of the butter, grease a heavy flameproof casserole large enough to hold the fish in a single layer. Arrange the fillets in the casserole, sprinkle with shallots, and season with salt and pepper. Pour in the wine, cover with a lid and bring to a boil over medium heat. Reduce the heat and simmer until the fish is just springy to a light, quick touch, 3 to 5 minutes. With a spatula, transfer the fish to a warmed plate; cover with aluminum foil. Their residual heat will continue cooking them to the perfect doneness.
5. Add the reserved
tomato juice to the casserole; simmer over medium-low heat, stirring occasionally, until the liquid begins to thicken, 3 to 5 minutes. Stir in the cream; simmer, stirring occasionally, until the sauce thickens again, 3 to 5 minutes. While whisking continuously, add the butter a piece at a time to form a velvety sauce. Taste and adjust the seasoning with salt, pepper and a dash of cayenne.
6. Meanwhile,
cook the pasta in a large pot of well-salted boiling water until al dente, usually 1 1⁄2 to 4 minutes depending on thickness. Drain the pasta; add it, still slightly dripping, to the sauce, lifting and turning it with tongs to coat it evenly.
7. Transfer
the pasta to heated serving plates. Place a halibut fillet on top of each serving; spoon the sauce from the casserole over the fish. Garnish with the diced tomatoes and parsley; serve immediately.
Nutrition information per serving:
898 calories, 68 g fat, 31 g saturated fat, 237 mg cholesterol, 37 g carbohydrates, 6 g sugar, 35 g protein, 176 mg sodium, 3 g fiber