Pesce Italiano

• 1 cup dry penne pasta (about 3 oz.)
• 2 (6 ounce) fresh salmon steaks or 2 (6 ounce) tuna steaks or swordfish steak, 3/4-inch thick
• 1 teaspoon creole seasoning
• 1 cup sliced fresh mushrooms
• 13 cup dry white wine
• 2 tablespoons prepared basil pesto
• 1 tablespoon lemon juice
• 2 teaspoons drained capers
• 1 tablespoon olive oil

1. In a large saucepan cook the pasta in lightly salted boiling water for 4 minutes; drain and set aside.
2. (Pasta will not be tender.)
3. Meanwhile, sprinkle both sides of the fish steaks with the Creole seasoning; set aside.
4. (If using a salt-free Creole seasoning, sprinkle fish with 1/4 teaspoon salt.)
5. In a medium bowl combine the partially cooked pasta, mushrooms, wine, pesto, lemon juice, and capers; set aside.
6. 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.
7. Reduce heat to medium.
8. Spoon the pasta mixture around the tuna steaks in the skillet.
9. Bring to boiling; reduce heat.
10. Simmer, covered, over medium heat for 6 to 9 minutes or until fish flakes easily with a fork.

penne pasta, salmon, creole seasoning, mushrooms, white wine, basil pesto, lemon juice, capers, olive oil

Taken from www.food.com/recipe/pesce-italiano-279746 (may not work)