• Order The Ingredients!
• Mango Chicken Fajitas
• Sauteed Steak with Mushrooms
• Dijon Chicken Breasts
• Chicken Delhi Khorma and Vegetables
• Lasagna, Caesar Salad, Homemade Garlic Bread
• Mediterranean Pasta
• Baked Halibut

Baked Halibut with Pasta Primavera in a Lemongrass Herb Sauce (serves two)

This recipe is created from another wonderful sauce that we sell at The Hungry Moose. It is called Annie Chun's Lemongrass Herb Marinade and Dressing.  The first time I took it home to try, I simply sauteed some fresh veggies, mixed them with linguini and poured some of the marinade over the whole thing and voila-dinner. I think the next time I tried it, I added shrimp to the mix. Most recently, I brought home a couple of our frozen halibut steaks which I marinated in the lemongrass herb sauce then baked. Meanwhile, I julienned some vegetables, put up some pasta and in 20 minutes dinner was ready.

You will need:

1. 2 8-ounce Halibut steaks
2. 1 bottle Annie Chun's Lemongrass Herb Marinade and Dressing
3. 8 ounces linguini
4. 1 tablespoon olive oil
5. An assortment of fresh vegetables-choose from:
6. 2 to 3 carrots
7. 1 zucchini
8. 1 small bunch asparagus spears, string beans, or sugar snap peas
9. 1 small bunch broccoli

Instructions:

1. Preheat oven to 400 degrees.
   Place defrosted halibut steaks in a shallow ovenproof dish, pour over some of the Lemongrass Herb marinade and turn to coat
2. Bring a large pot of salted water to a boil.
3. Wash and prepare the vegetables. If using carrots and zucchini, cut in thin strips about 2 inches in length (julienne style). If using asparagus, snap off the tough ends then cut spears on the diagonal into 2 inch lengths. Cut broccoli into small florets. Snap the string beans on the stem end only. Sugar snaps can be used as is or snap and remove the string if desired.
4. Bake the Halibut steaks uncovered in the preheated oven for about 20 minutes.
5. If using string beans, you may want to blanche them in the boiling water for about 3 to 4 minutes first. Remove with slotted spoon and set aside.
6. After the halibut has cooked for 10 minutes, immerse pasta in boiling water. Cook according to package directions or until al dente-usually about 9 to 11 minutes.
7. With 5 minutes left on the pasta and halibut, saute the vegetables in about 1 tablespoon olive oil. If using sugar snap peas, add them right at the end just until they turn bright green (about 1 minute) All the vegetables should be crisp tender and bright in color.
8. In large pasta bowl, place cooked linguini, sauteed vegetables and the remainder of the Lemongrass Herb dressing. Toss to combine.
9. Serve the pasta alongside the baked halibut and pass a basket of our delicious garlic-herb focaccia bread.