• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Halibut: Halibut is a type of flounder native to the American Pacific northwest known for its firm, flaky texture. If you can’t find ot where you live, other types of flounder or whitefish including cod, haddock, mahi-mahi, sea bass, fluke can be substituted. This recipe is based on two servings, so generally you’ll want around 4-6 ounces (~140 grams) per serving.

Gorgonzola Cheese: I really love a creamy sauce on wide-noodle pasta. Gorgonzola or Cambozola cheese is milder than other common types of blue cheese which some people find too pungent. You can use any type you like, as long as it’s a soft cheese that melts quickly.

Baby Spinach: I recommend using baby spinach, because the small and delicate leaves soften and cook down quickly. If your spinach has thick, large leaves, you should chop them roughly.

Ribbon Pasta: Egg-based ribbon pasta like pappardelle or tagliatelle works best with this recipe. I don’t recommend skimping on this, high-quality pasta is a central element of the dish.

Seasoning: To season the fish, you just need fresh thyme (fresh or dried), sea salt, and fresh-ground black pepper. Toss the fish in flour so the spices sick to the filet, which will gives it a nice crust when pan fried.

Ghee: Clarified butter or ghee is the best cooking oil for this type of delicate fish. It adds a nice flavor that pairs perfectly with the fish, and ghee doesn’t burn as quickly as regular butter. If you’ve never cooked with ghee before, give it a try. (Head over to greatghee.com and order some!)

§Details

• ⏲️ Prep time: 10
• 🍳 Cook time: 20
• 🍽️ Servings: 2

§Ingredients

• 2 Halibut fillets
• 1 teaspoon dried or fresh thyme
• 2 tablespoons unbleached flour
• 2 tablespoons ghee (clarified butter) for frying
• 1 package ribbon egg pasta (tagliatelle or pappardelle)
• Half cup Gorgonzola, Cambozola, or other soft blue cheese
• 2 tablespoons heavy cream or whole milk
• 2 large handfuls fresh baby spinach
• 1 tablespoon fresh-squeezed lemon juice
• Lemon zest (grated from half a lemon)
• Salt and pepper (to taste)

§Directions

1. Cook the pasta for a minute less than the time indicated on the package. Reserve a quarter cup of the pasta cooking water.
2. While the pasta is cooking, rinse the spinach. Cut off any thicker stalks, chop large leaves if necessary.
3. Pat the fish dry with paper towels. Season well with salt, pepper, and thyme. Sprinkle with flour, then gently shake off any excess.
4. Heat ghee in a large frying pan over medium-high heat. Once hot, add the fish. Cook for about 3 minutes on one side until nicely browned, then flip and cook for another 2 minutes. You may need to adjust cooking time based on fish thickness. Be sure to avoid overcooking to prevent dryness and rubberiness. The fish is ready when the meat changes from translucent to white. Transfer the cooked fish to a plate lined with paper towels.
5. In the same pan, add gorgonzola, lemon juice, lemon zest, cream, and the reserved quarter cup of pasta cooking water. Stir constantly until the cheese is melted and the sauce is smooth.
6. Add the prepared spinach and the cooked pasta to the pan with the sauce. Cook over low heat for about one minute, or until the spinach has wilted.
7. Season the dish to taste with salt, pepper, and additional lemon juice if desired. Serve immediately with the cooked fish.