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:

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

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

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

Countdown:

— Place water on to boil.

— Make pasta.

— Saute fish.

Shopping List:

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

To buy: ¾ 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, ¼ pound broccoli florets, 1 box penne pasta, 1 lemon, 1 small piece Parmesan cheese.

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

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ROSEMARY-CRUSTED MAHI-MAHI

Recipe by Linda Gassenheimer

Yield: 2 servings

¾ pound mahi-mahi

1 tablespoon fresh rosemary or 1 teaspoon dried rosemary

2 teaspoons olive oil

2 tablespoons pine nuts

Salt and freshly ground black pepper

Rinse fish and pat dry with paper towel. Press rosemary onto both sides of the fish. Heat oil in a small non-stick skillet over medium-high heat. When skillet is smoking, add fish and brown for 1 minute. Brown second side for another minute. Lower heat and cook 5 more minutes. Sprinkle with pine nuts and salt and pepper to taste.

Yield 2 servings.

LEMON GARLIC PASTA

Recipe by Linda Gassenheimer

¼ pound penne pasta, about 1½ cups

¼ pound broccoli florets, about 1¼ cups

½ tablespoon olive oil, divided use

1 cup sliced onion

3 teaspoons minced garlic

½ cup fat free, no-salt-added chicken broth (divided use)

1 tablespoon lemon juice

Salt and freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese

Bring a large saucepan of water to a boil. Add the penne and boil 8 minutes. Add the broccoli to the saucepan and continue to boil 2 minutes. Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and saute 2 to 3 minutes. Add the garlic, chicken broth, remaining olive oil and lemon juice. Cook 2 minutes. Drain pasta and add to the skillet. Toss well for a minute. Add salt and pepper to taste and sprinkle Parmesan cheese on top.