Seared Halibut Pasta with Pistachio Pesto and Roasted Tomatoes

IngredientsFish, Pasta
Menu PartEntree
Cuisine TypeAmerican
Seared Halibut Pasta with Pistachio Pesto and Roasted Tomatoes

Chef Maya Wilson

Addie Camp Dining Car

Solodotna, Alaska

Pasta with pesto is the most familiar pairing, but chef Maya Wilson of Addie Camp Dining Car changes it up by making her pesto with pistachios instead of the usual Italian pine nuts. She tosses it with angel hair pasta, adds roasted tomatoes for color and juiciness, and tops it all with seared halibut fillets for a different twist on seafood pasta dish.



Roasted tomatoes
2 cups small yellow and red tomatoes, such as grape and cherry, sliced in half
2 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pistachio pesto
1 cup shelled roasted pistachios
1 cup basil leaves
1⁄4 cup cilantro leaves
2 garlic cloves
Grated zest of 1 lemon
3 tbsp. grated Parmesan cheese
1⁄2 cup extra-virgin olive oil, divided
Kosher salt


16 oz. angel-hair pasta
1 tbsp. avocado oil
4 fillets (4 to 6 oz. each) halibut
Sea salt and freshly ground black pepper, to taste


1. For roasted tomatoes, preheat oven to 400 F. Line rimmed baking sheet with foil; arrange tomatoes on sheet in one layer. Drizzle tomatoes with olive oil and season generously with salt and pepper. Roast 15 to 20 minutes, or until softened and blistered.

2. Prepare pistachio pesto: Meanwhile, in food processor, combine pistachios, basil, cilantro, garlic, lemon zest, cheese and 1⁄4 cup olive oil. Process on medium speed, drizzling in more olive oil as needed to reach desired consistency. The pesto should be slightly thinner than a paste, but not runny. Season with kosher salt to taste.

3. Prepare pasta according to package directions, cooking to al dente stage. Drain lightly, reserving about 1⁄4 cup pasta cooking water. Return angel hair to pot with pasta water. Stir in pesto until coated; keep warm.

4. For seared halibut, in cast-iron skillet, heat avocado oil over medium-high heat. Pat halibut fillets dry and season with salt and pepper to taste. Sear fillets in hot oil until browned on the bottom, about 4 minutes. Gently turn with metal fish spatula and cook 60 to 90 seconds, or until medium-rare to medium in center, being careful not to overcook, or they will become dry. If fillets are thick, transfer skillet to a 350 F. oven to finish cooking.

5.To serve, divide the pesto-coated angel hair among 4 pasta bowls. Top each bowl of pasta with a halibut fillet. Distribute roasted tomatoes evenly among the 4 bowls. Serve immediately, sprinkled freshly grated Parmesan.

Photograph courtesy of Alaskan Seafood Marketing Institute

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