I haven’t been doing nearly as much cooking since our move the Vancouver, but I have enjoyed the abundance of fresh fish. Here is a quick recipe that takes advantage of fresh (or frozen) ingredients:

Fresh Pasta

1 cup of Ricotta Cheese

.5 cup of Parmesan Cheese

Zest and Juice of 1 Lemon

1 tbsp Olive Oil

1 Clove of Garlic (through a press)

Salt and Pepper to taste

Baby Spinach

Peas (frozen or fresh)

Fresh Halibut

Mix the Ricotta, Parmesan, Lemon, Oil, Garlic, Salt and Pepper. Set aside until needed.

Heat a large pot of salted water on the stove.

While the water is coming to a boil, spread the Halibut with olive oil, add salt and pepper, then put it on the grill (I did mine inside, but outside is obviously just as good) for about 5 minutes per side.

Once you have flipped the fish over, add the peas to the boiling water. One minute later add the fresh pasta and two minutes after that add the spinach. Take a half cup of the pasta water out and mix it into the sauce.

Drain the pasta, spinach and peas, return to the pot and mix in the sauce.

As soon as the Halibut is done… you are ready to eat.