Penne with Halibut, Zucchini, and Mint

Penne with Halibut, Zucchini, and Mint Recipe
James Carrier

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 480
Caloriesfromfat 28 %
Protein 33 g
Fat 15 g
Satfat 2.1 g
Carbohydrate 49 g
Fiber 3 g
Sodium 399 mg
Cholesterol 36 mg

Ingredients

5 tablespoons olive oil
1 onion (8 oz.), peeled and chopped
1 1/2 pounds zucchini, rinsed and chopped
About 1 teaspoon kosher salt
12 ounces dried penne pasta
1 1/2 pounds boned, skinned halibut pieces
Pepper
1/2 cup dry white wine
1 teaspoon grated lemon peel
1/2 cup slivered fresh mint leaves

Preparation

1. Pour 3 tablespoons olive oil into a 10- to 12-inch frying pan over medium heat. Add onion and stir often until soft, 6 to 8 minutes. Add zucchini and 1 teaspoon salt; cook, stirring occasionally, until zucchini is soft and most of the liquid has evaporated, about 10 minutes longer.

2. Meanwhile, in a 5- to 6-quart pan, bring 4 quarts water to a boil. Add penne and cook until tender to bite, 10 to 12 minutes. Drain.

3. Coat halibut with remaining 2 tablespoons olive oil and sprinkle all over with salt and pepper. Place in a 10- to 12-inch nonstick frying pan over high heat and cook, turning once, until browned on both sides, about 4 minutes total. Pour in wine, reduce heat to maintain a simmer, and cook until fish flakes easily with a fork, about 5 minutes longer. Break halibut into flakes.

4. Stir lemon peel into zucchini mixture. In a large bowl, combine pasta and zucchini mixture. Add flaked halibut and liquid in pan and sprinkle with all but 2 tablespoons mint; mix to coat pasta. Sprinkle with remaining mint.

Note:

August 2003
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