Tagliatelle with Lime Sauce and Halibut Fillet
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g fish fillet (s), (halibut fillet)
- 1 lime (s), untreated, juice and zest
- salt
- Pepper from the grinder
- Cayenne pepper
- 150 g ribbon noodles
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling water according to the instructions on the packet.
- Pat the halibut fillet dry, season with salt and cayenne pepper. Rinse the lime with hot, dry it and rub the peel in a bowl and set aside. Then squeeze out the juice and put a few drops of it on the halibut. Let it steep for 5 minutes.
- Cook the halibut in a pan and keep warm. Pour the cream into the same pan, add the lime juice and zest, as well as salt and pepper from the grinder. Drain the pasta and add to the cream sauce and stir in well. Arrange on plates with the fish.
- Tip:
- If the lime taste is too mild, you can also use 2 limes and add more to the sauce and over the fish.
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