Start by seasoning the defrosted halibut fillets. In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, chili flakes, salt, and pepper. Rub this spice mixture over the halibut fillets generously.
In a large skillet, heat the neutral oil over medium heat. Once hot, add the minced onion and bell pepper. Sauté for about 3-4 minutes until they start to soften. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Push the sautéed vegetables to the side of the skillet and add the seasoned halibut fillets. Cook for about 4-5 minutes on each side until they are cooked through and flaky. Once done, remove the halibut from the skillet and set it aside.
In the same skillet, pour in the fire-roasted tomatoes and stock (or water). Stir in the Cajun seasoning and optional chili flakes. Bring this mixture to a simmer, letting the flavors meld for about 5 minutes.
Reduce the heat to low and stir in the cream cheese until it melts and creates a creamy sauce. If the sauce is too thick, you can add a splash more of stock or water to reach your desired consistency.
Add the cooked pasta to the skillet and toss to coat it in the sauce. Crumble the cooked halibut over the top, and gently fold it into the pasta mixture.
Remove the skillet from the heat and stir in the minced cilantro. This adds a burst of freshness that perfectly complements the spices.
