Pesce Italiano
Recipe from Better Homes and Gardens

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


Pesce Italiano

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Servings: 2 servings
Prep Time: 20 mins
Total Time: 28 mins
Related Categories: Italian Cuisine, Italian Seafood, Low Sodium, Pasta, Salmon, Salmon Steak, Seafood Pasta
 
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Ingredients
  • 1  cup
    dried penne pasta (about 3 oz.)
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  • 2 
    fresh salmon, tuna, or swordfish steaks, 3/4-inch thick (about 12 oz.)
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  • 1  teaspoon
    Creole seasoning
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  • 1  cup
    sliced fresh mushrooms
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  • 1/3  cup
    dry white wine
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  • 2  tablespoons
    prepared basil pesto
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  • 1  tablespoon
    lemon juice
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  • 2  teaspoons
    drained capers
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  • 1  tablespoon
    olive oil
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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 information
Calories 627, Total Fat 30 g, Saturated Fat 5 g, Monounsaturated Fat 16 g, Polyunsaturated Fat 6 g, Cholesterol 109 mg, Sodium 352 mg, Carbohydrate 36 g, Total Sugar 3 g, Fiber 2 g, Protein 46 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 11%, Iron 17%. Percent Daily Values are based on a 2,000 calorie diet
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