Seafood Fettuccine Alfredo Made With Halibut!

June 24, 2018

 

Need a yummy seafood fettuccine Alfredo pasta?  Does your mouth water just saying those words? Now think of using fresh halibut... This recipe elevates the halibut by cooking it in a rich homemade Alfredo sauce, then tossing it onto perfectly cooked fettuccine. Wow!

 

Once learned, this seafood fettuccine Alfredo can be put together with any type of seafood your fisherman's hands can get a hold of!

 

Summer just started, but spawning halibut are still being

caught off So Cal. Since there's plenty of halibut still around,

I figured you might have some halibut just for this dish.

 

And if you love pasta and seafood, try my Squid Pasta recipe!

 

Seafood Fettuccine Alfredo With Halibut (serves 4)

2 pounds halibut cut into 1/2-3/4-in cubes

2-3 tablespoons extra virgin olive oil

1 medium sized onion grated with a hand grater

3 cloves garlic smashed with kosher salt

Coarse black pepper

1 pound fettuccine

2 cups heavy cream

1 stick of unsalted butter 4-oz

1 cup water with 1 tablespoon Vietnamese Fish Sauce,

(chicken, fish or veggie stock optional)

1 egg yolk

1/2 pound shredded Parmesan cheese

1 bundle of parsley fine chopped

 

Start Making The Seafood Fettuccine Alfredo

1. Start by making the Alfredo sauce. First, over a medium heat, pre-heat a frying pan or a shallow roasting pan. And then, add in 2-3 tablespoons of extra virgin olive oil. Add the onions, garlic with a pinch of black pepper. Saute this mixture for 4-5 minutes. Now it's time to add the butter. Make sure and cook all the butter until it has melted. Next add the water and fish sauce combined. Continue to cook until the sauce reduces by half (around 10 minutes).

 

2. This is a perfect time to start boiling water for your pasta. Always boil as much water as possible in a large pot. This ensures your pasta won't stick together.

 

3. Now back to the Alfredo sauce. Next, it's time to add the heavy cream. Over a medium low heat, cook the heavy cream until it starts to reduce and thicken, that should take 5-6 minutes. Now add one egg yolk and make sure you whisk the egg into the sauce to prevent it from cooking and separating. Finally add 1 cup of Parmesan and then whisk that in as well.

 

4. Finally add the halibut cubes and then, mix and cook for only 2-3 minutes before turning off the heat.

 

5. Finish cooking the fettuccine (6-7 minutes total), strain and place the fettuccine in a serving platter. Pour the halibut Alfredo sauce over the pasta, and then garnish with more Parmesan cheese, parsley and more coarse black pepper. Enjoy.

 

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Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 
➤ Cuda Fishing Knives 
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➤ Kitchen Chef's Knives 
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➤ Stock Pot Stainless Steel 20-quart w/Lid 
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➤Stainless Steel Colander 
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➤ Tomato Sauce Casserole Pan 
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➤ Hand Held Grater 
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➤ Organic Fettuccine Pasta 16-oz 
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➤ Large Pasta Serving Platters 
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➤ Kirkland Organic Extra Virgin Olive Oil 2L 
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➤ Vietnamese Fish Sauce 8.45-oz 
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➤ Morton Kosher Salt 3lbs 
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➤ Adjustable Pepper Grinder, Clear 
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➤ Spicy World Black Peppercorn 16-oz bag 
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➤ Variety of Amazon Parmesan Cheeses 
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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 
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➤ GoPro HERO4 Black  
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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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