Perfect for busy weeknights and cozy weekend alike, this Halibut Pasta is smooth, comforting and quick to bring together. Tender fettuccine is tossed with a rich, silky Alfredo sauce, then layered with colorful bell peppers, broccoli and carrots for a fresh, hearty touch. Flaky halibut finishes the dish, adding a light, buttery flavor that pairs perfectly with the creamy sauce. It's a satisfying, well-rounded meal that feels both wholesome and indulgent, all in one pan.
Why I Love This
- Comfort Food: This Halibut Pasta is so creamy, warm and delicious, it's perfect for days you want to cozy up and and feel like your meal is a warm blanket around you.
- Veggie Additions: While it is silky smooth, I enjoy the touch of a variety of vegetables so that it feels like a well rounded meal and has some depth and character to it.
- Seasonally Timeless: Of course, Halibut is fresh in the summer and this is perfect for a cool summers day, but using thawed halibut works lovely too and brings a little sunshine to the cooler months.
Looking for more halibut recipes? Try my Beer Battered Halibut or my Blackened Halibut Tacos for your next Tuesday Taco night!
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Ingredients
- Halibut - you can use any white fish for this recipe, or honestly, any variety or combination of seafood. I love adding salmon, prawns and halibut to ours. Cod and shrimp would be amazing additions as well.
- Pasta Noodles - I have used a wider fettuccine style noodle here but you could use penne, rotini or regular fettuccine as well.
- Alfredo Sauce - you can click the link to make your own Alfredo Sauce or use store bought because I get it - life is busy.
- Vegetables - bell peppers, broccoli and carrots are the veggies I've stuck to here but feel free to add or omit any to your liking.
- Olive Oil - this is to dress the fish and fry the vegetables in. You can use any oil of your choice.
See recipe card for quantities.
Instructions
Step 1: Preheat oven to 425°F. Remove the skin from the halibut if needed, place on a lined baking sheet and bake until cooked through and flaky (about10-12 minutes).* Break into chunks and set aside.
Step 2: Cook the pasta in salted water until al dente. Drain and set aside.
Step 3: While the fish and noodles cook, heat oil over medium heat in a large skillet. Sauté the onions until softened, then add the garlic and cook until fragrant.
Step 4: Stir in the carrots and cook until they are beginning to soften. Add the broccoli and bell peppers - cook until tender crisp. Adding a little water and covering the skillet with a lid can help cook the veggies without sticking.
Step 5: Add the cooked halibut and pasta. Pour in the sauce and gently toss to combine.
Step 6: Cover and heat on low until warmed through. Serve warm.
Hint: Don't over bake your halibut (or fish). To help preserve the moisture I recommend baking (or frying if you'd rather) the fillet in one large piece and then flaking it once it's done. It bakes quickly so watch it closely!
Substitutions
- Pasta - use gluten-free noodles or whole wheat as needed.
- Dairy-Free - you can make your own Alfredo sauce using cashew cream or find store-bought dairy-free options.
- Tomato Base - rather than having this as a creamy pasta go for a tomato based sauce. If you still want a creamy version try adding some coconut or cashew milk.
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or add banana peppers
- Vegetable Swaps - you can add or swap these veggies in as desired or available: zucchini, asparagus, green beans, peas (snap peas), mushrooms or spinach
- Deluxe - use shallots instead of onions for a sweeter profile and roast your garlic for a smoky flavor.
Try my Blackened Salmon Alfredo or add my Rosemary Garlic Bread for the perfect side!
Storage
The first few days: Store the Halibut Pasta in an airtight container in the refrigerator for up to 3 days.
Freezing: I do not recommend freezing this recipe.
Reheating: You can reheat the Halibut pasta in the microwave on a microwave safe dish or in a pot on the stove top. Add a little cream or extra Alfredo sauce if it seems dry or is sticking.
Top Tip
Cook your vegetables in stages as recommended in the recipe. Carrots need more time, while bell peppers can get soggy quickly. If adding things like zucchini or snap peas, add them in at the appropriate time so that your vegetables are all cooked tender, not some hard and others wilted. Be sure to add a touch of water and cover with a lid to keep things from sticking, burning and to encourage even cooking.
FAQ
Yes. Thaw completely and then follow the recipe and cook as instructed.
USDA recommends cooking fillets to 145°F or until the fish is opaque and flakes easily with a fork.
Yes, garlic butter, or a light tomato sauce work well.
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Halibut Pasta
- Total Time: 35 minutes
- Yield: ~ 4 Servings
Description
Perfect for busy weeknights and cozy weekend alike, this Halibut Pasta is smooth, comforting and quick to bring together. Tender fettuccine is tossed with a rich, silky Alfredo sauce, then layered with colorful bell peppers, broccoli and carrots for a fresh, hearty touch. Flaky halibut finishes the dish, adding a light, buttery flavor that pairs perfectly with the creamy sauce. It's a satisfying, well-rounded meal that feels both wholesome and indulgent, all in one pan.
Ingredients
1 pound halibut skin removed
8 ounces (220 grams) pasta penne, rotini or fettuccine
2 tablespoons (30 grams) olive oil
1 small onion diced
2-3 cloves garlic minced
1 cup (150 grams) carrots sliced
2 cups (140 grams) broccoli florets
1 (~200 grams) bell pepper sliced
2 cups (460 grams) Alfredo sauce
salt and pepper to taste
Instructions
- Preheat oven to 425°F. Remove the skin from the halibut if needed, place on a lined baking sheet and bake until cooked through and flaky (about10-12 minutes).* Break into chunks and set aside.
- Cook the pasta in salted water until al dente. Drain and set aside.
- While the fish and noodles cook, heat oil over medium heat in a large skillet. Sauté the onions until softened, then add the garlic and cook until fragrant.
- Stir in the carrots and cook until they are beginning to soften. Add the broccoli and bell peppers - cook until tender crisp. Adding a little water and covering the skillet with a lid can help cook the veggies more evenly and without sticking.
- Add the cooked halibut and pasta. Pour in the sauce and gently toss to combine.
- Cover and heat on low until warmed through. Serve warm.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the fish is opaque and flakes easily with a fork but always be sure to cook your fish to a food safe temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Jenice Wallace says
This is a wonderful one pot dinner that comes together so quickly and is comforting, satisfying and the whole family loves it!