Ingredients

1Lb Wild Salmon

1Lb swordfish, halibut fillet, or red snapper or your favorite white fish.

3 Tablespoons of fish seasoning or 3 tablespoons of a mix of dried onion powder, garlic powder, salt, pepper, basil, thyme.

3 tablespoons olive oil

1 can Pam butter Cooking

Spray

4 tablespoons of diced leeks

1 yellow or orange pepper diced

1 bag or 15 cherry tomatoes cut in half

2 cans of light chicken broth

1 package of saffron threads

1 tablespoon of minced garlic

2 tablespoons cayanne

3 tablespoons fresh cut parsely

1 tablespoon fresh thyme

1 Tablesppon fresh rosemary

1 tablespoon lemon juice

1/2 cup dry white wine

2 tablespoons of butter

1 box favorite small pasta, elbows, pipettes, gemelli etc.

Preparation

  1. wash and pat dry your fish, Season your fish with fish seasoning or mixture, place in zip lock bag.
  2. Chop pepper, tomatoes in half, leek, fresh parsely, fresh thyme and fresh Rosemary, place aside.
  3. Soak saffron in warm water for 20 minutes.
  4. heat olive oil and butter pam cooking spray in grill pan, grill fish and cut it into pieces while cooking. Cook about 3 minutes on each side so it is underdone but seared.
  5. take of grill pan and place in microwavable container.

Sauce:

  1. In a pot, saute diced leeks (white part only) with olive oil about 4 minutes until cooked. Add diced pepper–cook about 2 minutes, add tomatoes, parsely thyme and rosemary. Add wine, boil down for a few minutes. Add chicken stock, garlic cayanne, lemon juice, saffron threads.
  2. Boil sauce and then reduce heat and simmer for 20-30 minutes.
  3. While sauce is cooking, make pasta. When done, spray with butter pam to prevent cooking and place in sealed container to keep warm.
  4. Add 2 tablespoons of butter until melted to sauce.
  5. Pour hot sauce over fish, and seal microwavable container. fish will cook more in the hot sauce.
  6. In a bowl, serve 2 servings of pasta and fish with sauce.

It is like fish stew with pasta. Delicious.