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  1. Food & Recipes
  2. Easy Low-Fat Recipes
  3. Pasta with Mahimahi, Tomatoes, and Basil

Pasta with Mahimahi, Tomatoes, and Basil

Published: Jun 8, 2007
Yields:
4
Cal/Serv:
380
Arrow Circle Down IconJump to recipe

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

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Ingredients

  • 1/2 lb. multigrain rotini pasta
  • 2 tsp. extra-virgin olive oil
  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. skinless mahimahi
  • Salt and ground black pepper
  • 2 clove garlic
  • 3 cups grape tomatoes
  • 1/4 cup dry white wine
  • 1/2 cup firmly packed fresh basil leaves

Directions

    1. Step 1Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
    2. Step 2Meanwhile, in deep nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add mahimahi; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook 3 to 4 minutes or just until mahimahi turns opaque in center, gently stirring. Transfer mahimahi to plate; set aside.
    3. Step 3In same skillet, heat remaining 1 tablespoon oil over medium heat until hot. Add garlic and cook 1 minute or until golden, stirring constantly. Add tomatoes; cover and cook 4 to 5 minutes or until tomatoes burst, stirring occasionally. Stir in wine, half of basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, uncovered, 1 minute to blend flavors.
    4. Step 4Reserve 1/4 cup pasta cooking water, then drain pasta. Add pasta, reserved cooking water, mahimahi, and remaining basil to tomato mixture in skillet; toss until well combined.
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