Pesce Italiano

A lively lemon, caper, and wine sauce sparks the flavor of the salmon and pasta in this quick dinner recipe.

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7 users rated this recipe an average rating of 4.0
  • Makes: 2 servings
  • Prep: 20 mins
  • Cook: 8 mins
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Pesce Italiano
Ingredients
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
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. Makes 2 servings.
Nutrition Facts (Pesce Italiano)
    Per serving:
  • 627 kcal cal.,
  • 30 g fat
  • (5 g sat. fat,
  • 6 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 109 mg chol.,
  • 352 mg sodium,
  • 36 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 46 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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