Seared Alaskan Halibut Pasta

Instructions

• Step 1 – Roast the tomatoes

  Pre- heat the oven to 400F. Line a rimmed baking sheet with foil. Arrange the tomatoes on the pan. Drizzle the tomatoes with the olive oil and season generously with salt and pepper. Roast for 15-20 minutes, or until softened and blistered.

• Step 2 – Meanwhile, make the pesto

  In a food processor, combine the pistachios, basil, cilantro, garlic, lemon zest, cheese, and 1⁄4 cup of the olive oil. Process on medium speed, drizzling in more olive oil as needed to reach the desired consistency. The pesto should be slightly thinner than a paste, but not runny. Season with kosher salt to taste.

• Step 3 – Cook the pasta

  Prepare the pasta according to package directions for al dente. Drain lightly, reserving about 1⁄4 cup of the pasta water. Return the angel hair to the pot with the pasta water. Stir in the pesto until coated.

• Step 4 – Pan fry the halibut

  In a cast-iron skillet, heat the avocado oil over medium-high heat. Pat the halibut fillets dry and season them with salt and pepper to taste. Sear them until browned on the bottom, about 4 minutes (see note). Gently turn them with a metal fish spatula and cook for 60 to 90 seconds, or until cooked to medium-rare to medium in the center, being careful not to overcook, or they will become dry.

  Note: Searing time will vary depending on the thickness of your fillets. If your fillets are quite thick, the cast-iron skillet can be transferred to a 350F oven to finish cooking. But again, be very careful not to overcook and dry out the halibut.

• Step 5 – Plate and serve

  Divide the pesto coated angel hair among 4 pasta bowls. Top each bowl of pasta with a halibut fillet. Distribute the roasted tomatoes evenly among the 4 bowls. Serve promptly with freshly grated Parmesan.