Rhino Grille Halibut Pasta
1 oz olive oil
7 oz penne pasta
4 oz halibut
1.5 oz button mushrooms
1.5 oz shitake mushrooms
1 tbl capers
2 tbl lemon juice
1 cup heavy cream
1 oz fresh basil
1 roma tomato
salt and pepper to taste
Cook penne pasta aldente. Slice mushrooms. Dice halibut into 1/4 inch cubes. Heat olive oil on medium high heat. Sautee mushrooms, halibut until slightly brown. Add lemon juice, heavy cream and reduce until it thickens. Add pasta, fresh basil, salt and pepper. Garnish with julienne roma tomatoes.
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