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Epicurious

Braised Halibut with Tagliarini

4.2

(13)

The wonderful flavor for the halibut comes from sautéing it with anchovies, parsley, and garlic and then finishing it in the oven along with the tagliarini and its creamy cooking water. Shellfish such as clams, mussels, or prawns are also all delicious prepared in this parsley, garlic, and anchovy sauce.

Serve with a dry reserve Riesling, such as Oregon's Argyle Vineyards, 1996.

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