Halibut Fettuccine

I know I know…it’s been awhile. You’ll get over it. Here’s a quick one for your empty little stomachs.


2/3 Onion
2/3 Green Pepper
2/3 cup sliced mushrooms
2 Garlic gloves, minced
3 or 4 carrots, sliced
1/3 cup broccoli
2/3 tea spoon oregano
1 1/3 teaspoon parsley
2/3 teaspoon basil
1/3 teaspoon pepper
1 lb halibut, cut into chunks

(You can also add in celery but I didn’t do it this time because I was shopping at a million miles an hour)

White Sauce
1 1/3 tablespoon butter
2 tablespoon flour
2/3 cup milk
1/3 half and half cream
2/3 grated monterey jack cheese
1/3 cup sour cream
2/3 tablespoon chicken bouillon


Saute the onion, pepper, mushrooms and garlic for a few minutes. Add the carrots, broccoli and stir. Cook over low hear until tender. Add the oregano, parsley, basil, pepper. Stir in the halibut chunks and simmer while you prepare the sauce. Like a boss. Over low heat melt the butter, add the flour then stir until its soaked like a boss. Slowly add the milk and hald&half, stir until its thick. Thiiiick. ADd the monterey jack cheese, sour cream and chicken bouillon. Stir until that cheese is melted. Yeaah. Add the sauce to the vegetable and fish mixture and serve over those fettucini noodles you remembered to prepare while preparing all of this.


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