Italian Recipes - Pesce Italiano

Ingredients       

• 2 fresh or frozen salmon, tuna, or swordfish steaks, 3/4 inch thick (about 12 ounces total)

• 1 cup dried penne pasta (about 3 ounces)

• 1 teaspoon Creole seasoning

• 1 cup sliced fresh mushrooms

• 1/3 cup dry white wine

• 2 tablespoons purchased basil pesto

• 1 tablespoon lemon juice

• 2 teaspoons drained capers

• 1 tablespoon olive oil

• Fresh basil leaves (optional)

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Method:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a large saucepan cook the pasta in a large amount of lightly salted boiling water for 4 minutes; drain and set aside. (Pasta will not be tender.)

2. Meanwhile, sprinkle both sides of each fish steak with the Creole seasoning; set aside. (If using a salt-free Creole seasoning, also sprinkle fish with 1/4 teaspoon salt.)

3. In a medium bowl combine the partially cooked pasta, the mushrooms, wine, pesto, lemon juice, and capers; set aside.

4. In a large skillet heat oil over medium-high heat. Add fish steaks. Cook for 1 minute; turn and cook for 1 minute more. Reduce heat to medium.

5. Spoon pasta mixture around fish steaks in the skillet. Bring to boiling; reduce heat to medium. Cover and simmer for 6 to 9 minutes or just until fish flakes easily when tested with a fork. If desired, garnish individual servings with fresh basil leaves.