Seared New York Strip and Pacific Cod Fettuccini with Avocado Alfredo
This dish is a symphony of textures and flavors, where the richness of a perfectly seared New York strip steak meets the delicate, flaky tenderness of Pacific cod. Each protein from Good Ranchers is seasoned and cooked to perfection, offering a delightful contrast that is both satisfying and refined. The fettuccini serves as a silky canvas, generously coated in a creamy avocado Alfredo sauce that's ingeniously blended with ripe avocados, heavy cream, and Parmesan, accented with a hint of lemon for a refreshing twist.
Ingredients
For the Pasta and Sauce:
8 oz fettuccini pasta
1 ripe avocado, pitted and peeled
1/2 cup heavy cream
2 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus more for garnish
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
1 tablespoon fresh basil, chopped (for garnish)
For the Proteins:
1 New York strip steak (about 8 oz)
2 Pacific cod fillets (about 6 oz each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Cook the Fettuccini:
Bring a large pot of salted water to a boil. Cook the fettuccini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Prepare the Avocado Alfredo Sauce:
In a blender or food processor, combine the avocado, heavy cream, minced garlic, Parmesan cheese, and lemon juice. Blend until smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
Pan-Sear the New York Strip:
Season the New York strip steak generously with salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet, let it rest for 5 minutes, then slice thinly against the grain.
Pan-Sear the Pacific Cod:
Season the Pacific cod fillets with salt and pepper.
In the same skillet, add the remaining olive oil. Place the cod fillets in the skillet and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
Combine the Pasta and Sauce:
Return the cooked fettuccini to the pot (off heat) and pour the avocado Alfredo sauce over it. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit more pasta water to achieve a silky consistency.
Assemble the Dish:
Divide the sauced fettuccini between two plates. Arrange slices of the seared New York strip and a piece of the Pacific cod on top of each pasta serving.
Garnish and Serve:
Garnish each plate with additional grated Parmesan cheese, fresh basil, and a twist of black pepper.
Serve immediately, offering a unique blend of creamy avocado Alfredo pasta with the luxurious textures and flavors of seared New York strip and delicate Pacific cod.
Sheed Tips:
Avocados can vary in size and creaminess, so it's important to adjust the sauce as needed. Start by adding a small amount of the reserved pasta water to the blender when mixing your sauce ingredients. This will help create a smooth, creamy texture that clings beautifully to the fettuccini.
Allowing the New York strip steak to rest after searing is crucial for retaining its juices and ensuring it remains tender and flavorful. A rest period of about 5 minutes lets the fibers of the meat relax and reabsorb the juices that have been driven to the center during cooking.
This complimentary dish marries the richness of seared New York strip steak with the light, flaky texture of Pacific cod, all served atop a bed of fettuccini enveloped in a creamy, avocado-infused Alfredo sauce. It's a luxurious yet surprisingly refreshing take on pasta that promises a symphony of flavors and textures, perfect for a special occasion or an indulgent weekend dinner.