The Original Recipe:
I found this recipe on Babycenter recipe board, and let me say, YUM! This is definetely something I normally don't make, but I am so happy I did. My husband loved it, too.
Prep time: 20 minutes. Cook time: 8 minutes
2 cup dried penne pasta (about 6 oz)
2 fresh salmon, tuna, or swordfish steaks, 3/4 inch thick (about 12 oz)
1 tsp Creole seasoning
2 cups sliced fresh mushrooms
2/3 cup dry white wine
1/4 cup prepared basil pesto
2 T lemon juice
4 tsp drained capers
2 T olive oil
Fresh basil leaves (optional)
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 fish steaks with Creole seasoning; set aside. (If using a salt-free Creole seasoning, also sprinkle fish with 1/4 tsp salt). Combine partially cooked pasta, mushrooms, wine, pesto, lemon juice, and capers; set aside.
In a large skillet, cook the fish steaks in the hot 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 salmon steaks in the skillet. Bring to boiling; reduce heat. Simmer, covered, over medium heat for 6 to 9 minutes or until fish just flakes with a fork. Transfer to shallow bowls to serve. If desired, garnish with fresh basil leaves. Makes 4 servings.