Ahi with Linguine

Featured in Star-Advertiser on December 15, 2010.



1/2 pound linguine
1 pound ahi fillet or other firm fish
2 tablespoons vegetable or olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
3 tablespoons white wine
2 tablespoons thinly sliced sun-dried tomatoes
2 tablespoons capers
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 tablespoon minced parsley


Cook linguine according to package directions; drain and keep warm. Cut fish into 1-inch cubes. Heat 1 tablespoon of the oil in a skillet on medium heat. Saute onion and garlic until golden brown; remove from skillet and set aside. Add the remaining 1 tablespoon oil to the skillet and sauté fish for 2 to 3 minutes or until fish flakes easily when tested with a fork. Add onion, garlic, wine, sun dried tomatoes, capers, Parmesan cheese, and salt; toss gently. Serve fish on linguine and sprinkle with minced parsley. Makes 2 to 4 servings.

Approximate Nutrient Analysis per serving (based on 2 servings):
900 calories, 22 g fat, 4.5 g saturated fat, 95 mg cholesterol, greater than 1200 mg sodium, 91 g carbohydrate, 5 g fiber, 6 g sugar, 84 g protein

Approximate Nutrient Analysis per serving (based on 4 servings):
450 calories, 11 g fat, 2.5 g saturated fat, 45 mg cholesterol, 600 mg sodium, 46 g carbohydrate, 2 g fiber, 3 g sugar, 42 g protein


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