A lively lemon, caper, and wine sauce sparks the flavor of the salmon and pasta in this quick dinner recipe.
- In a large saucepan cook the pasta in lightly salted boiling water for 4 minutes; drain and set aside. (Pasta will not be tender.)
- 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.
- 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