Rosemary Fish Fillets with Lemon Garlic Pasta.

Rosemary adds a fragrant touch to sauteed fish fillets. I have used mahi-mahi, but any type of firm white fish will work. The cooking time depends on the size of the fish. Count about 8 minutes per inch of thickness.

The lemon and garlic sauce flavors the pasta and complements the rosemary on the fish.

Helpful Hints

n Snapper, grouper, tilapia or cod can be used instead of mahi-mahi.

n Any type of short cut pasta such as corkscrew or ziti can be used.

n A quick way to chop rosemary is to snip the leaves with a scissors while on the stem.

Countdown

n Place water on to boil.

n Make pasta.

n Saute fish.

Shopping List

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 3/4 pound mahi-mahi, 1 package fresh rosemary or 1 bottle dried rosemary, 1 package pine nuts, 1 container fat-free no-salt-added chicken broth, 1/4 pound broccoli florets, 1 box penne pasta, 1 lemon, 1 small piece Parmesan cheese.

Staples: olive oil, onion, minced garlic, salt and black peppercorns.