"Now this is a meal that I love to make in the middle of the week. It's easy and inexpensive to make. What I really like is how you can get such a great fish at such a reasonable price and turn it into a wonderful meal. Pangasius is also a great fish for fish tacos for all you tailgating fans out there," Chef Lee said.
Prep Time: 10 minutes Cook Time:15 minutes
Serves 4
Ingredients:
1 package HEB Fettuccine Pasta
4 pangasius fillets (HEB Seafood Department)
Salt and pepper to taste
2 tablespoons Octtavio Extra Virgin Olive Oil (HEB Cooking Connection)
2 garlic cloves, minced
1 slice mild pacetta, about 1/2 inch thick, diced small
3 tablespoons Central Market balsamic vinegar
1 10-oz. bag Central Market baby spinach
Directions:
Cook pasta al dente according to package instructions. Reserve.
Season both fillets with salt and pepper.
In a skillet, heat olive oil on high and brown the fish, shaking the skillet to prevent the fish from sticking. Reduce heat to medium and cook 3-4 minutes.
Turn fillets over with a spatula, add garlic and cook 1-2 minutes until fish is easily flaked with a fork but still moist.
Remove from heat and place on a wire rack and in the oven on low to keep warm.
In the same skillet, cook pancetta for 3-5 minutes or until crispy.
Whisk in balsamic vinegar, add cooked spinach stirring to coat with sauce cooking for a couple of minutes more.
To serve, lay a fillet on a bed of hot fettuccine in the center of the plate, top with cooked spinach and drizzle with sauce.
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