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Pesce Italiano Recipe

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This recipe for Pesce Italiano, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Ritchie
Added: Friday, October 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dried penne pasta
2 fresh salmon, tuna, or swordfish steaks, 3/4 inch thick (about 12 ounces)
1 tsp Creole seasoning
1 cup sliced fresh mushhrooms
1/3 cup dry white wine
2 T prepared basil pesto
2 T Lemon juice
2 t drained capers
1 T olive oil

Directions:
Directions:
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 salt-free seasoning, sprinkle fish with 1/4 t 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 hot olive oil over medium-high heat for 1 minute; turn and cook for 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 6-9 minutes or until fish flakes easily with a fork.

Number Of Servings:
Number Of Servings:
2-3

 

 

 

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