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Quick Spaghetti with Amberjack

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A fast, colorful, and healthy dish. The firm flesh of jack holds up well in Italian pomodoro sauce.


1 lb. jack fillets, cut into 3/4" pieces

Garlic salt

2 tsp. olive oil

2 14.5 oz. cans chopped tomatoes with basil, garlic, & oregano (DelMonte or Hunt brand)

1/8 tsp. red pepper flakes (optional)

10 oz. thin spaghetti - I use whole wheat


1. Season the fish pieces with garlic salt.

2. Heat the olive oil in a skillet over medium to medium high heat.

3. Add the fish piece and sauté until the flesh is white halfway through.

4. Turn carefully and saute on the other side until lightly browned and barely cooked through.

5. Add the chopped tomatoes and red pepper flakes.

6. Simmer 5-10 minutes til the flavors mingle.

7. Remove from heat. Season with salt and pepper to taste.

8. Meanwhile, boil the pasta al dente.

9. Top with the tomato-fish sauce and serve immediately.

Serves 4

This recipe was submitted by Les and Joanne.

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