Instructions: Seafood Alternatives: swordfish, Chilean sea bass, shark, scallops

Bring a large pot of salted water to a boil. Add the fettuccine and cook until just tender, 10 to 12 minutes. Drain well and pour into a large warm bowl. Toss with 1 teaspoon of the olive oil to prevent sticking.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and red pepper flakes with a pinch of salt and pepper.

Cook until the vegetables are almost tender, 3 to 4 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet. Add the mushrooms and cook until just tender, 3 to 4 minutes. Add to the vegetables in the bowl and set aside.

Pat the halibut dry and season lightly with salt and pepper. In the same skillet, heat the remaining olive oil over medium-high heat. Saute the halibut until barely cooked through, 3 to 5 minutes. Add to the vegetable mixture.

Add the wine to the skillet and bring to a boil, stirring up any browned bits from the bottom. Add the tomatoes and vodka, and cook just until hot, about 3 minutes. Return the halibut and vegetables to the skillet along with the basil. Cook and stir gently until thoroughly heated, 3 to 5 minutes.

Check the sauce for seasoning, adding more salt and pepper to taste. Pour the mixture over the fettuccine. Toss well and serve immediately with Parmesan cheese, if desired.

This recipe yields 6 servings.

Comments: If you can find fragrant, tasty, fresh tomatoes, by all means use them. Otherwise, substitute well-drained canned diced tomatoes.

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