Enrich your taste buds with this fish recipe that would make an excellent summer dinner. This dish covers fish fillets in a sauce made from fresh tomatoes and you can enjoy it with a side of pasta.
This recipe is by Wolfgang Puck and was originally published in the Chicago Tribune.
- 8 medium-sized, firm but ripe red tomatoes
- 1/2 Pound (250 g) unsalted butter, cut into small pieces, plus extra for greasing
- 6 halibut fillets, about 6 ounces (185 g) each
- 2 shallots, minced
- Kosher salt
- Freshly ground black pepper
- 1 Cup (250 mL) dry white wine
- 3/4 Cups (185 mL) cream
- Pinch of cayenne pepper
- 1 1/2 Pound store-bought fresh fettuccine or linguine
- 1 Tablespoon finely chopped fresh Italian parsley
Bring a large pot of water and a small saucepan of water to a boil.
Fill a mixing bowl with ice cubes and water.
When the saucepan of water boils, use a small, sharp knife to core 2 of the tomatoes and score a shallow X in their opposite ends.
Use a slotted spoon to lower them into the saucepan and, as soon as their skin begins to wrinkle after about 15 seconds, lift them out with the spoon and transfer to the ice water.
Then, peel the 2 tomatoes starting at the X, halve and seed them, and cut them into 1/4-inch (6-mm) dice.
Transfer to a bowl and cover.
Cut the remaining 6 tomatoes into large chunks, and pulse them in a food processor until finely chopped.
Spoon the tomatoes into a fine wire strainer over a bowl, and press them through with a spatula.
Set aside the chopped tomatoes, and transfer the resulting juice to a saucepan; bring to a boil over medium heat, and then reduce the heat and simmer until the liquid begins to thicken, 3 to 5 minutes.
Remove from the heat and set aside.
With some 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; then 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 and cover with aluminum foil to keep them moist; their residual heat will continue cooking them to the perfect doneness.
Add the tomato juice to the casserole, and simmer over medium-low heat, stirring occasionally, until the liquid begins to thicken, 3 to 5 minutes.
Stir in the cream and continue simmering, 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 seasons with salt, pepper, and a dash of cayenne.
Meanwhile, add some salt to the pot of boiling water, add the pasta, and cook until al dente, tender but still slightly chewy, following the suggested cooking time, usually 1 1/2 to 4 minutes depending on thickness.
Drain the pasta and add it, still slightly dripping, to the sauce, lifting and turning it with tongs to coat it evenly.
With tongs, transfer the pasta to heated serving plates.
Place a halibut fillet on top of the pasta on each plate and spoon the remaining sauce from the casserole over the fish.
Garnish with chopped tomatoes and parsley, and serve immediately.