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Penne with Halibut, Zucchini, and Mint

James Carrier
Yield Makes 4 to 6 servings


  • 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

Nutrition 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

How to Make It

  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.