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- 1 cup dried penne pasta (about 3 oz.)
- 2 fresh salmon, tuna, or swordfish steaks, 3/4-inch thick (about 12 oz.)
- 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
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. Makes 2 servings.
- Servings Per Recipe 2,
- cal. (kcal) 627,
- Fat, total (g) 30,
- chol. (mg) 109,
- sat. fat (g) 5,
- carb. (g) 36,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 6,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 46,
- vit. A (IU) 292,
- vit. C (mg) 4,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 85,
- Cobalamin (Vit. B12) (µg) 7,
- sodium (mg) 352,
- Potassium (mg) 991,
- calcium (mg) 111,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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