Lunch: Pasta with Mahimahi, Tomatoes, and Basil
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.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Pasta with Mahimahi, Tomatoes, and Basil
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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 c. grape tomatoes
1/4 c. dry white wine
1/2 c. firmly packed fresh basil leaves
Instructions
Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, 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.
In 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.
Reserve 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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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
