November 13, 2011
Food and Wine Rigatoni with Sea Bass and Tomatoes
This recipe has 10 ingredients and makes 4 servings. The total cooking and prep time is 30 minutes. I had to make some modifications to the recipe due to availability of ingredients. As far as I know I have never seen sea bass in my area. I was going to substitute halibut, but for whatever reason all the halibut was sold out or not stocked at every supermarket I went to (and I went to four). So in the end I substituted cod, since the types of seafood I am able to purchase are relatively limited. I left out the chopped flat-leaf parsley completely. My husband is not a fan of parsley and won't eat dishes in which it is used as a topping, therefore I left it out. Finally, since I was unexpectedly feeding 6 people instead of 4, I used 16 ounces of pasta to extend the recipe, I kept the same amount of all other ingredients. I followed the remainder of the recipe as written.
I made this dish when my in-laws were in town. My father-in-law recently had heart surgery and has been trying to get more fish and lean meats in his diet. I wasn't sure how well this dish would go over since I decided to make it last minute and my father in-law isn't a fan of crushed red pepper. Luckily, this dish turned out very well and my entire family enjoyed it, including my two boys. I found that the longest part of the recipe was prepping the fish, the actual total time took less than suggested by the recipe. Using 16 ounces of pasta I was able to feed 6 people and still have more than enough leftovers for lunch the next day. Overall, a great combination of fish and pasta and very easy to prepare.
For the recipe go to Rigatoni with Sea Bass and Tomatoes.