Ling Cod, Wilted Spinach & Pasta with Chipotle Garlic Buttah
1 lb lingcod filets (or another flaky whitefish)
1 cube of butter
2-3 tsp of Flippin the Bird
3-6 garlic cloves roughly chopped
2 tsp of dill
1 lemon, sliced
Fettuccine (or another type of pasta
1 bunch of spinach
Red onion, thinly sliced
2 tbl of cream cheese
Splash or two of heavy cream
A thin slice or two of red onion
1-2 tsp parmesan
1 tbl pinenuts
1 tbl dried cranberries
Start with butter sauce by, sautéing the garlic, dill and seasoning in a cube of butter in a large skillet over low heat, let simmer for 15 -30 minutes.
Prepare pasta according to package directions, after draining add a spoonful of butter sauce, squeeze of lemon and some parmesan and toss, set aside covered to keep warm.
Turn oven on to broil and preheat. Slice your lemon. Make sure you have the middle rack in place in the oven. Rinse fish and pat dry, lightly season with salt, pepper and/Flippin the Bird. In a shallow greased pan, place fish on top of lemon slices, generously brush with butter sauce. Broil for 5-7 minutes, or until the internal temperature is at least 145.
While fish is cooking, turn heat up to medium on butter sauce and add red onions cooking for just a quick minute or two before adding spinach. As soon as spinach begins to melt, push aside to add cream cheese and cream, whisk to melt quickly, add pasta and stir all together. I happened to have on hand one of the inserts in the salad kits that are so popular now. It had dried cranberries and pine nuts, so I sprinkle them on top and it was a nice addition.
This dish is so versatile you can either do as suggested here and place the filet on top of the pasta and spinach mixture or serve the fish, pasta and spinach separately. I think swapping out Flippin for our Island or Voo Doo spice blend would also work.