Our peppered smoked trevally ans zesty lime come together in this dish to create an explosion of flavour.
Serves 4 | Preparation time: 10mins | Cooking time: 15mins
200g ahia™ smoked trevally horopito & pepper
400g dried pappardelle pasta
2 tbsp olive oil
2 shallots, finely sliced
1 lime, juice & zest
½ cup white wine, optional
2 tbsp butter or margarine
2 tbsp chives, chopped
salt and freshly ground black pepper
PARSLEY & LIME GREMOLATA
1 cup parsley leaves, roughly chopped
½ lime, finely grated zest
¼ cup parmesan or mature cheddar cheese, grated
70g pine nuts or walnuts
Rest ahia™ smoked trevally horopito & pepper at room temperature for 5 minutes. Remove skin from fish and use a fork to flake its flesh.
Bring a saucepan of salted water to the boil. Cook pasta for 10 minutes until tender. Put one cup of the pasta water aside and drain. Keep pasta warm.
Heat a deep frying or sauté pan with oil. Add shallots and fry for 2-3 minutes. Add lime juice, lime zest, wine and pasta water. Bring to the boil, then simmer to reduce the liquid by half. Add butter, allow to melt and thicken the sauce. Add the flaked smoked fish and chives, toss well and heat through for a further 3-4 minutes. Season to taste. Add the pasta into the pan tossing well with the sauce.
To make gremolata, blend parsley, lime zest, cheese and nuts in a food processor or blender until roughly chopped. Season to taste. Drizzle in the olive oil and blend until mixed well.
Divide the pasta between four pasta bowls or plates. Garnish with gremolata. Serve with extra limes and parmesan cheese.
Tips & variations
Parsley and lime gremolata can be substituted with pre-prepared basil pesto. Or simply garnish the pasta with a generous helping of finely grated Parmesan cheese.
Use margarine and leave out cheese for dairy free option.