12 cloves of garlic, minced
2 tablespoons of unsalted butter
1 pint of heavy cream (recommend using Stauss' Family Creamery)
4 tablespoons of Soy Sauce
Shredded Parmesan cheese (optional)
1 lb. of fresh white fish such as Halibut or Sea Bass
1 box of Fettuccine noddles
Add garlic, butter and a dash of olive oil to either a deep, large pan or a sauté pan. Sauté and stir on medium heat until brown.
Increase to high heat and add the cream. It is important to note that the richer and thicker the cream you use, the better result you will have.
After about 5 minutes, lower to medium heat for about 20 minutes, or until the sauce starts to foam. Note, do not stir the sauce for the first 10 minutes of cooking, after which you should stir every so often to keep the sauce form sticking to the bottom of the pan.
Lower the heat again to simmer and reduce the sauce for about 15-20 minutes, or until reduced about 1/4 of what you started with and the sauce is thick and creamy.
Once the sauce is thick and creamy, stir in the Soy Sauce.
While you are working on the sauce it is a good idea to start a pot of boiling water for the pasta. Cook the pasta in boiling water with a dash of salt until al dente.
Once the sauce is done, prepare and cook the fish.
Using a medium sized baking dish, sprinkle olive oil on the bottom of the pan and add the fish. We recommend sprinkling black pepper on the top side of the fish. Bake the fish at 350 degrees for 20 minutes.
Once the fish is cooked, combine the sauce and the pasta and serve. You can add shredded Parmesan cheese if desired.