Halibut And Tomato Bell Pepper Sauce With Fettuccine

Directions

1. Seafood Alternatives: swordfish, Chilean sea bass, shark, scallops
2. Bring a large pot of salted water to a boil. Add in the fettuccine and cook till just tender, 10 to 12 min. Drain well and pour into a large hot bowl. Toss with 1 tsp. of the extra virgin olive oil to prevent sticking.
3. Meanwhile, heat 2 Tbsp. of the extra virgin olive oil in a large skillet over medium-high heat. Add in the onion, bell pepper, garlic and red pepper flakes with a healthy pinch of salt and pepper.
4. Cook till the vegetables are almost tender, 3 to 4 min. Transfer to a bowl. Heat another Tbsp. oil in the skillet. Add in the mushrooms and cook till just tender, 3 to 4 min. Add in to the vegetables in the bowl and set aside.
5. Pat the halibut dry and season lightly with salt and pepper. In the same skillet, heat the remaining extra virgin olive oil over medium-high heat. Saute/fry the halibut till barely cooked through, 3 to 5 min. Add in to the vegetable mix.
6. Add in the wine to the skillet and bring to a boil, stirring up any browned bits from the bottom. Add in the tomatoes and vodka, and cook just till warm, about 3 min. Return the halibut and vegetables to the skillet along with the basil. Cook and stir gently till thoroughly heated, 3 to 5 min.
7. Check the sauce for seasoning, adding more salt and pepper to taste. Pour the mix over the fettuccine. Toss well and serve immediately with Parmesan cheese, if you like.
8. This recipe yields 6 servings.
9. Comments: If you can find fragrant, tasty, fresh tomatoes, by all means use them. Otherwise, substitute well-liquid removed canned diced tomatoes.