Chili-Lime Broiled Halibut with Cilantro Capellini

Chili-Lime Broiled Halibut with Cilantro Capellini

Halibut
2 Tablespoons fresh lime juice
2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 teaspoon chili powder
¼ teaspoon salt
1 lb. Halibut steaks (¾ inch thick)

Capellini
8 oz. Uncooked angel hair pasta
1 Tablespoon olive oil or vegetable oil
1 teaspoon grated lime peal
½ teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons finely chopped cilantro

In a small bowl, combine lime juice, 2 teaspoons oil, garlic, chili powder and ¼ teaspoon salt; mix well. Spray broiler pan. Place halibut steaks on sprayed pan; brush with lime juice mixture.

Broil 4 to 6 inches from heat for 6 minutes. Turn halibut; brush with lime mixture. Broil 4 to 6 minutes or until fish flakes easily with fork.

Meanwhile, in a large saucepan, cook pasta. Drain; return to saucepan. Add 1 Tablespoon oil, lime peel, ½ teaspoon salt and pepper; toss to coat. Cover to keep warm.

Just before serving, add cilantro to pasta; toss. Cut halibut into serving-size pieces. Serve with pasta.
4 servings