Halibut with Vinho Verde Linguine

When my Grandma came to stay with us earlier this year, I took her to Pier 46 (I know, I know, I can’t stop talking about this place!). She was THRILLED that they had halibut, which I guess is harder to find in Vermont, where she lives. The first time we went, she got the Halibut and Chips, which she then raved about daily until we went again. The second time, she got the Grilled Halibut Sandwich, and Joanne took our picture for Twitter and Facebook. Grandma, who is 87, was just tickled to see her photo on the Internet. Now whenever I have Halibut I think of Grandma and how Pier 46’s Halibut made her vacation complete!

This is a recipe I made on a whim last week. My mom and I went to 15 Degrees C wine bar for a little after work wine, and I picked up a bottle of Broadbent Vinho Verde, which was only $9. Vinho Verde is a Portuguese white wine that has a citrus-like acidity and a little spritz.

My Dad the chef has been known to go on tangents about how lemons complete fish and fish just isn’t the same without it. The Vinho Verde is so citrusy that my mom took a bite of this pasta and was convinced that I had added lemon! It was a perfect compliment to the Halibut.

By the way, in every letter she’s written me since her visit, Grandma mentions Pier 46 – although, sometimes it’s Pier 48, or 32 or….

Halibut with Vinho Verde Linguine

serves 2

4 ounces De Cecco Linguine
1/4 cup reserved pasta water
Olive Oil
4 cloves garlic, crushed
1/2 cup Vinho Verde
1/4 cup whipping cream

3/4 pound Halibut
Salt and Pepper

1. Cook Linguine according to package directions. Meanwhile, heat 1 tablespoon olive oil over medium heat. Add garlic cloves, a pinch of salt, and a couple cracks of black pepper and cook for 1 minute. Add wine and turn heat down. Simmer to reduce, about 3 minutes.

2. Heat nonstick skillet to medium-high heat. Salt and pepper both sides of fish. Drizzle pan with olive oil and cook halibut, about 3-4 minutes on each side until it is cooked through.

3. While fish is searing, add the cream to the sauce. Do not boil the sauce at this point or the cream will curdle – just heat it up and toss it with the pasta, adding reserved pasta water if necessary. Keep warm.

3. Place Halibut atop pasta and serve with a glass of Vinho Verde.

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