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Pesce Italiano

Makes: 2 servings
Prep 20 mins Cook 8 mins
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)
  • 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 (g) 85,
  • Cobalamin (Vit. B12) (g) 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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