Seafood Tomato Alfredo

Seafood Tomato Alfredo

18

"Tender pieces of white fish stud a creamy tomato-and-mushroom sauce to top hot linguine."

Ingredients

25 m {{adjustedServings}} servings
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Original recipe yields 4 servings

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Directions

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  1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
  2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
  3. Serve over linguine.
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Reviews

18
  1. 25 Ratings

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I doctored it up a bit. I had tilapia filets,so that is what I used. I added a can of sliced mushrooms and 1 tablespoon of minced garlic to the browning butter/onion mixture. Since I had it,...

we used a cream of onion soup and a flounder fillet and it turned out not bad. would recommend but definitely use mushroom and garlic soup!

The fish was great. Not fishy. The sauce was good too, especially on spaghetti. I would use more garlic, and I added a can of sliced mushrooms. No complaints from my very picky family!