Name: Braised Halibut with Tagliarini
Yield: Serves 2
Ingredients: 6 ounces fresh tagliarini or dried tagliarini; 2 tablespoons extra virgin olive oil; 2 garlic cloves, chopped, or 1 tablespoon chopped green garlic when available; 1/3 cup chopped flat-leaf parsley; 6 anchovy fillets; 2 halibut steaks or fillets (approximately 3/4 pound), skin on; 1/2 cup dry Italian white wine; coarse or sea salt and freshly cracked black pepper; a few drops of fresh lemon juice, optional

The wonderful flavor for the halibut comes from sautéing it with anchovies, parsley, and garlic and then finishing it in the oven along with the tagliarini and its creamy cooking water. Shellfish such as clams, mussels, or prawns are also all delicious prepared in this parsley, garlic, and anchovy sauce.

Serve with a dry reserve Riesling, such as Oregon's Argyle Vineyards, 1996.

Recipe notes

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