Name: Buttery, Burst Tomato Pasta With Seared Lingcod
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6 oz.) portions lingcod; 1 lb. linguine or fettuccine; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 4 tablespoons salted butter; 1 shallot, finely chopped; ½ cup white wine; 1 lb. grape or cherry tomatoes; Juice from ½ a lemon; Basil, roughly chopped, for serving; Parmesan cheese, freshly grated, for serving

A Quick, Light Seafood Pasta

This seafood pasta features a seared fillet of fish served over a quick sauce of cherry tomatoes. The simple sauce has a touch of richness with the addition of butter, which complements the sweetness of cherry tomatoes. Quickly cooking the cherry tomatoes, just until they burst, keeps the flavors in the sauce fresh and light so that it doesn’t overpower the fish.

Try making this pasta with your favorite variety of white fish — Pacific cod, Pacific halibut, and yelloweye rockfish can also be prepared with this seafood pasta recipe.

To adapt this recipe for a dairy-free diet, you can simply omit the butter and substitute more olive oil. Parmesan, typically added right at the end, can also be omitted.

Print Recipe

Buttery, Burst Tomato Pasta With Seared Lingcod

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

4 (6 oz.) portions lingcod
1 lb. linguine or fettuccine
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons salted butter
1 shallot, finely chopped
½ cup white wine
1 lb. grape or cherry tomatoes
Juice from ½ a lemon
Basil, roughly chopped, for serving
Parmesan cheese, freshly grated, for serving

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. When the pasta is done cooking, drain and return to the pot.

2. While the water is boiling, prepare your fish. Gently pat fish dry with a clean kitchen towel or paper towel. Season with salt and pepper.

3. Heat olive oil in a large skillet over medium heat. Add fish to pan and allow to sear undisturbed until fish releases easily from pan, about 3 to 4 minutes. Flip to sear remaining side. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork, about 2 to 3 more minutes. When fish is done, transfer to a plate and cover to keep warm.

4. Melt the butter in the same skillet. Add shallot and cook for a few minutes until translucent, then pour in the white wine. Simmer for five minutes before adding the tomatoes. Cook until the tomatoes burst, pressing down with a spatula if needed. Stir in lemon juice, then season to taste.

5. Add the burst tomato sauce to the cooked pasta and stir to combine, then transfer to a serving platter. Top pasta with fillets of fish, fresh basil, and parmesan cheese.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Buttery, Burst Tomato Pasta With Seared Lingcod

A Quick, Light Seafood Pasta

Buttery, Burst Tomato Pasta With Seared Lingcod

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