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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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This is an easy and delicious tasting recipe. I got this from Better Homes and Gardens. Ingredients:
1 cup dry penne pasta (about 3 oz.) |
2 (6 ounce) fresh salmon steaks or 2 (6 ounce) tuna steaks or swordfish steak, 3/4-inch thick |
1 teaspoon creole seasoning |
1 cup sliced fresh mushrooms |
1/3 cup dry white wine |
2 tablespoons prepared basil pesto |
1 tablespoon lemon juice |
2 teaspoons drained capers |
1 tablespoon olive oil |
Directions:
1. In a large saucepan cook the pasta in lightly salted boiling water for 4 minutes; drain and set aside. (Pasta will not be tender.)
2. Meanwhile, sprinkle both sides of the fish steaks with the Creole seasoning; set aside. (If using a salt-free Creole seasoning, sprinkle fish with 1/4 teaspoon salt.) In a medium bowl combine the partially cooked pasta, mushrooms, wine, pesto, lemon juice, and capers; set aside.
3. In a large skillet cook the fish steaks in the hot oil over medium-high heat for 1 minute; turn and cook 1 minute more. Reduce heat to medium. Spoon the pasta mixture around the tuna steaks in the skillet. Bring to boiling; reduce heat. Simmer, covered, over medium heat for 6 to 9 minutes or until fish flakes easily with a fork.
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