CHEF JEFF — ONE BYTE AT A TIME: Linguine with Halibut

This seafood and pasta recipe is loaded with flavor.

Linguine with Halibut

4 tablespoons olive oil

½ cup yellow onion, julienned

2 teaspoons minced garlic

1 pasilla chili, roasted, peeled, seeded and chopped

5 pounds heirloom tomatoes, peeled and seeded

¼ cup fresh basil leaves

1 cup each diced yellow and green pattypan squash

Salt, pepper to taste

1 pound fresh linguine

1 pound halibut, cut into 1-inch cubes

In saute pan, heat 2 tablespoons oil. Add onion, cook over low heat until soft. Add garlic. Cook for minute, stirring. Add chili, tomatoes. Simmer 30 minutes. Remove from heat. Puree with basil. Set aside. Heat pot of water to cook pasta. Heat remaining oil in saute pan. Add squash, season with salt, pepper. Cook until lightly golden. Add puree. Bring to simmer over low heat. When water boils, add fish to puree. Cook until just done. Add pasta to boiling water. Cook until tender. Drain, toss with sauce. Season, serve.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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