Chili & Lime Halibut over Bok Choy and Umami Pasta

Chili & Lime Halibut over Bok Choy and Umami Pasta

I love finding new flavours as inspiration in the kitchen. When President’s Choice asked me to take some of their new PC Black Label products for a taste test I was definitely intrigued.

The PC Black Label product line features artisinal fine foods sourced the world over. A really great way to upscale your home cooked meals with some international flavours .

In the recipe below I used their Fiorelli authentic italian pasta, Taste #5 Umami Paste and Lime & Chili Marinade to throw together a delicious lunch for my co-workers.

Chili & Lime Halibut over Bok Choy and Umami Pasta Ingredients



Chili & Lime Halibut over Bok Choy and Umami Pasta

Serves: 4


4 fresh halibut steaks
1/2 cup PC Lime & Chili Marinade
1 package PC Fiorelli authentic italian pasta
4 small bok choy, chopped
1/2 cup chantrelle mushrooms, sliced thin
Salt & pepper, to taste
2 tablespoons PC Taste #5 Umami Paste


  1. Place halibut in a resealable bag and pour in marinade. Seal and refrigerate for 1 hour.
  2. Preheat oven to 350F. Place halibut on a roasting pan and cook 20 to 25 minutes until done.
  3. Cook pasta in a large pot of boiling boiling water until cooked al dente, about 8 to 10 minutes. Drain.
  4. Heat a large pan over Medium heat and add 1 tablespoon vegetable oil. Add in bok choy and season with salt and pepper. Stir fry until softened, about 4 minutes, then remove from pan and set aside.
  5. Heat 1 tablespoon vegetable oil in the pan. Add sliced mushrooms and cook until softened, about 3 minutes. In a large bowl mix together pasta, mushrooms and Umami paste.
  6. Serve pasta topped with bok choy and halibut.
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