NonaS Pesce Italiano Recipe

Name: NonaS Pesce Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil; 1 head of garlic (minced); black pepper - fresh coarsely ground; sea salt- fresh coarsely ground 1 small Maui or Cipollini onion quartered - sliced thinly; juice of 1/2 a lemon; blackberry balsamic vinegar; Chardonnay wine (nice oak finish); 2 bags of young baby spinach leaves (triple washed); 1lb. Halibut or sword fish fillets (rinsed /patted dry); 4 to 6 tomatoes - skinned, seeded, and diced (dry farmed) or 1/2 pint of halved Grape tomatoes; 1 tablespoon chiffonade of basil; sun-dried tomato paste - entire tube (Amore brand); 1 tablespoon capers (rinsed); 1 tablespoon olive tapenade; 1 12 oz. package of fresh fettuccine noodles; Grated Parmigiano Reggiano; Optional: 1 to 2 tablespoons julienne sun-dried tomatoes

Servings: persons

Extra virgin olive oil
1 head of garlic (minced)
black pepper - fresh coarsely ground
sea salt- fresh coarsely ground 1 small Maui or Cipollini onion quartered - sliced thinly
juice of 1/2 a lemon
blackberry balsamic vinegar
Chardonnay wine (nice oak finish)
2 bags of young baby spinach leaves (triple washed)
1lb. Halibut or sword fish fillets (rinsed /patted dry)
4 to 6 tomatoes - skinned, seeded, and diced (dry farmed) or 1/2 pint of halved Grape tomatoes
1 tablespoon chiffonade of basil
sun-dried tomato paste - entire tube (Amore brand)
1 tablespoon capers (rinsed)
1 tablespoon olive tapenade
1 12 oz. package of fresh fettuccine noodles
Grated Parmigiano Reggiano
Optional: 1 to 2 tablespoons julienne sun-dried tomatoes

1
Equipment:
2
5 to 6 qt. skillet with cover (saute or Dutch Oven)
3
Pasta cooker
4
Preheat serving platter in oven at 170 to 180
5
1.Start water in pasta pot
6
2.Cover bottom of skillet with olive oil
7
3.Add onions saute over medium heat until translucent - lightly salt and pepper
8
4.Add garlic heat for 1 minute
9
5.Add lemon juice
10
6.Add Chardonnay (approximately 1/4 cup/ 2 small pours)
11
7.Empty first bag of spinach - sprinkle with balsamic, salt, pepper, and olive oil)
12
8.Repeat with second bag of spinach
13
9.Add a touch more Chardonnay
14
10.Lay fish fillets on top of spinach
15
11.Season fish fillets lightly with balsamic, salt, pepper, and olive oil
16
12. Cover each fillet with chopped tomatoes and basil
17
13.Cover skillet and cook over medium high heat for 7 to 8 minutes
18
DO NOT OVER COOK!
19
14.Remove fish to platter - reserve sauce and spinach in the pan
20
15.Stir in entire tube of sun-dried tomato paste to sauce (Optional: julienne sun-dried tomatoes) - heat through until it thickens - 2 to 3 minutes
21
16.Add drained (but not rinsed) fettuccine to pan - toss in sauce
22
17.Add capers and olive tapenade - turn heat off
23
18.Drain any fish juices from warming platter to pan - stir-in
24
19.Serve the fish fillets on a bed of fettuccine
25
20.Garnish pasta with freshly grated Parmigiano Reggiano
26
21.Serve immediately

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Extra virgin olive oil, 1 head of garlic (minced), black pepper - fresh coarsely ground, sea salt- fresh coarsely ground 1 small Maui or Cipollini onion quartered - sliced thinly, and more.

Yes, NonaS Pesce Italiano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

NonaS Pesce Italiano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions

NonaS Pesce Italiano