3tablespoonsalmondscashews or pine nuts, lightly browned and chopped
pinchor two red pepper flakes
1/4cupwhite wine vinegar
1/2cupshredded parmesan cheese
1cupseeded and diced tomato
4cupscooked warm pastayour choice
Season fish with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium heat. Add fish and brown on both sides until just cooked. Remove fish from pan and keep warm. Increase heat to medium-high and add wine and lemon juice to pan. Reduce liquid to 2 – 3 tablespoons. Add garlic, basil, almonds and pepper flakes. Cook, stirring often for 2 – 3 minutes. Stir in vinegar, mustard and sugar. Whisk in remaining olive oil in a very thin stream. Remove from heat and blend in cheese. Season to taste with salt, pepper and, if desired, a little more sugar. Place pasta on plates and top with warm fish, tomato and a drizzle of vinaigrette.
No basil? Try it with parsley and/or cilantro for something a little different