Ingredients Jump to Instructions ↓

  1. 2 fresh or frozen salmon, tuna, or swordfish steaks,

  2. 3/4 inch thick (about 12 ounces total)

  3. 1 cup dried penne pasta (about 3 ounces)

  4. 1 teaspoon Creole seasoning

  5. 1 cup sliced fresh mushrooms

  6. 1/3 cup dry white wine

  7. 2 tablespoons purchased basil pesto

  8. 1 tablespoon lemon juice

  9. 2 teaspoons drained capers

  10. 1 tablespoon olive oil Fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Method : Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a large saucepan cook the pasta in a large amount of lightly salted boiling water for 4 minutes; drain and set aside. (Pasta will not be tender.) Meanwhile, sprinkle both sides of each fish steak with the Creole seasoning; set aside. (If using a salt-free Creole seasoning, also sprinkle fish with 1/4 teaspoon salt.) In a medium bowl combine the partially cooked pasta, the mushrooms, wine, pesto, lemon juice, and capers; set aside. In a large skillet heat oil over medium-high heat. Add fish steaks. Cook for 1 minute; turn and cook for 1 minute more. Reduce heat to medium. Spoon pasta mixture around fish steaks in the skillet. Bring to boiling; reduce heat to medium. Cover and simmer for 6 to 9 minutes or just until fish flakes easily when tested with a fork. If desired, garnish individual servings with fresh basil leaves.


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