PASTA WITH MAHIMAHI, TOMATOES, AND BASIL

By á-41077

Similar to Grouiper, mahimahi boasts a firm texture and light, sweetly moist meal. Paired with multigrain pasta, this extra lean fish dish is a delicious way to enjoy the benefits of heart healthy seafood

Ingredients

• 1/2 POUND MULTIGRAIN ROTINI PASTA
• 2 TSP EVOO
• 1 T EVOO
• 1 LB SKINLESS MAHIMAHI CUT INTO 1" CHUNKS
• SALT AND PEPPER
• 2 CLOVES GARLIC, THINLY SLICED
• 3 c (ABOUT 1 1/2 PINTS) GRAPE TOMATOES
• 1/4 c DRY WHITE WINE
• 1/2 c FIRMLY PACKED FRESH BASIL LEAVES

Preparation

Step 1

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs
2. Meanwhile, in deep nonstick 12" skillet heat 2 tsp oil over med. high heat until hot. Add mahimahi; sprinkle with 1/4 tsp salt and 1/8 TSP PEPPER AND COOK 3 TO 4 min. or just until mahimahi turnes opaque in center, gently stirring. Transfer mahimahi to plate; set aside
3. In same skillet, heat remaining 1 T oil over med. heat until hot. Add garlic and cook 1 min. or until golden, stirring constantly. Add tomatoes; cover and cook 4 to 5 min. or until tomatoes burst, stirring occasionally. Stir in wine, half of basil 1/4 tsp salt, and 1/8 tsp pepper; cook, uncovered, 1 min. to blend flavors
4. Reserve 1/4 C pasta cooking water, then drain pasta. Add pasta water, mahimahi and remaining basil to tomato mixture in skillet; toss until well coated.

NUTRITIONAL INFORMATION (PER SERVING)
Calories: 380
Total Fat 8g
Sat. Fat 1g
Cholestrol 83g
Sodium 500mg
Total Carb 45g
Dietary Fiber 6g
Sugar ----
Protein 33g
Calcium ----