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Kosher Garlic Butter Mock Scampi with Fish

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Dairy (Milchig)Fish

Mock scampi with fish brings the garlicky, buttery flavors of shrimp scampi to firm white fish. Chunks of halibut or sea bass are seared, then tossed with linguine in a sauce of garlic, white wine, lemon, butter, parsley and red pepper flakes.

Keeping the Sauce Glossy

Use a firm fish that holds together when tossed with pasta. Sear it and set it aside, then cook the garlic, deglaze with wine and reduce. Turn the heat to low and whisk in the cold butter a piece at a time; if the sauce gets too hot after the butter goes in, it will break. Toss with the pasta, lemon and fish and serve right away.

Kosher Notes

Shrimp isn’t kosher, which is why this scampi uses fish. With butter, it’s a dairy dish; fish with dairy is fine according to most customs. Use olive oil or pareve margarine for a pareve version. Halibut is kosher; if using sea bass, choose black sea bass or branzino rather than Chilean sea bass.

Leftovers

It’s best served immediately. Leftover fish keeps for 2 days.

Kosher Garlic Butter Mock Scampi with Fish
This kosher take on classic scampi uses firm white fish in a rich garlic butter wine sauce that's ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound halibut or sea bass fillets cut into 2-inch pieces
  • 12 ounces linguine or spaghetti
  • 6 cloves garlic minced
  • 1/2 cup dry white wine kosher certified
  • 6 tablespoons unsalted butter cold, cut into pieces
  • 3 tablespoons olive oil
  • 1/4 cup fresh parsley chopped
  • 1 large lemon juiced and zested
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground

What I use for this recipe

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Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
  2. Pat fish pieces completely dry and season with salt and pepper on both sides.
  3. Heat olive oil in a large skillet over medium-high heat. Add fish pieces and cook 2-3 minutes per side until golden brown. Remove fish to a plate and set aside.
  4. Reduce heat to medium and add minced garlic to the same pan. Cook 30 seconds until fragrant, being careful not to burn.
  5. Pour in white wine and let it bubble and reduce by half, about 2 minutes. Scrape up any browned bits from the bottom of the pan.
  6. Add red pepper flakes and lemon zest. Remove pan from heat and gradually whisk in cold butter pieces until sauce is glossy and emulsified.
  7. Return fish to the pan along with drained pasta. Add lemon juice and half the parsley. Toss gently to combine, adding pasta water as needed to loosen the sauce.
  8. Taste and adjust seasoning with salt and pepper. Serve immediately garnished with remaining parsley.

Notes

For best results, use fish that's been properly scaled and checked for kashrut. The sauce will break if you overheat it after adding the butter, so keep the heat low during that step. This dish is best served immediately while the sauce is still glossy. Leftover fish can be stored in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 520mg 23%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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