Italian Recipes - Fish with Pesto and Wine Pasta

Ingredients        

• 4 fresh or frozen salmon or swordfish steaks, cut 3/4 inch thick (1 1/4 pounds)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 6 ounces dried penne pasta

• 2 cups packaged sliced fresh mushrooms

• 1/2 cup dry white wine

• 1/3 cup purchased basil pesto

• 2 tablespoons lemon juice

• 1 tablespoon drained capers

• 2 tablespoons olive oil or cooking oil

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Method:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle both sides of each fish steak with salt and pepper. Set aside.

2. In a large saucepan cook pasta in a large amount of lightly salted boiling water for 4 minutes; drain and set aside (pasta will not be tender).

3. Meanwhile, in a large bowl combine mushrooms, wine, pesto, lemon juice, and capers. Stir in drained pasta. Set pasta mixture aside.

4. In a 12-inch skillet heat oil over medium-high heat. Add fish; cook for 2 minutes, carefully turning once. Reduce heat to medium.

5. Spoon pasta mixture around fish in skillet. Bring to boiling; reduce heat. Cover and simmer over medium heat for 6 to 9 minutes or until fish flakes easily when tested with a fork and pasta is tender.