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Add a photoServings: 4
Ingredients
- 12 ounce green chile pasta or possibly fusilli
- 1 x lemon
- 1 x clove garlic, minced
- 1 x guajillo chile, stem & seeds removed
- 4 lrg tomatoes, peel & quarter
- 1 Tbsp. minced fresh parsley
- 1/2 tsp crushed dry oregano
- 1/2 c. white wine
- 1 lb scrod, cut into strips 2"
- Â Â wide
Directions
- Cook the pasta in salted water according to package directions. Make the following sauce while the pasta is cooking.
- Cut the ends off the lemon, quarter, seed, and chop it in a food processor fitted with a steel blade. Add in the garlic and the chile and chop till fine. Add in the tomatoes, parsley and oregano and pulse 3 to 4 times to blend.
- Spoon the mix into a large, deep frying pan, Rinse out the processor with the wine and pour wine into the pan. Cook till this mix bubbles, then add in the fish. Turn down the heat to low, cover, and simmer for 4 to 5 min or possibly till the fish is tender. Spoon the mix over the warm, liquid removed pasta and serve at once.
- SERVING SUGGESTIONS: Serve with chilled semisweet white wine and sesame breadsticks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 74 | 14% |
| Total Fat 8.31g | 10% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 74mg | 3% |
| Potassium 994mg | 28% |
| Total Carbs 71.96g | 19% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.12g | 5% |
| Protein 34.4g | 55% |
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