Ingredients

• ¼ cup pepperoncini (or banana) peppers, finely chopped
• 1 (3-oz) bag shallots, thinly sliced
• 4 fish fillets (such as salmon, snapper, or mahi-mahi), 1 ½ lb
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 1 (7-oz) jar sliced pimientos, drained
• ½ cup fried peppers and onions
• ½ cup white wine (or chicken broth)
• 2 tablespoons Tuscan herb finishing butter (Seafood)

Prep

• Chop pepperoncini and slice shallots.
• Always check fish for bones (wash hands).

Steps

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with salt and pepper. Place oil in pan, then add fish; cook 3–4 minutes on each side or until fish is 145°F (and opaque and separates easily).
2. Remove fish from pan. Place shallots, pepperoncini, pimientos, and fried peppers and onions in pan; cook and stir 2 minutes.
3. Stir in wine and butter; cook and stir 2–3 more minutes or until butter melts and wine has reduced by about one-half. Serve pepper mixture over fish.

Ingredients

• 8 oz angel hair pasta
• 3 tablespoons fresh basil leaves, coarsely chopped
• 8 oz fresh prediced tomatoes (1 ½ cups)
• ⅓ cup light Caesar dressing
• 4 tablespoons Tuscan herb finishing butter (Seafood)
• ⅓ cup shaved Parmesan cheese

Steps

1. Bring water to boil for pasta.
2. Cook and drain pasta following package instructions. Chop basil and place in medium bowl; stir in tomatoes and dressing.
3. Stir in pasta and butter until evenly coated; top with cheese. Serve.