I ended up getting tuna but made it this way to get a lot of flavor with a small quantity of fish.

FUSILLI PROVENCALE (serves 4)

1/4 cup extra-virgin olive oil
1/2 pound fresh tuna fillet, skin discarded and cut into 1/2 inch cubes
4 cloves garlic, finely chopped
1/4 cup very finely chopped onions
1/3 cup sun-dried tomatoes in olive oil, drained and cut into julienne strips
One 16 oz. can Italian plum tomatoes, undrained but slightly squished
One 6 oz. jar marinated artichoke hearts, drained and cut into 1/ 4 inch lengthwise pieces
1/2 cup fresh basil leaves, chopped, or 1 tsp. dried
3/4 cup Nicoise or other flavorful black olives pitted and halved
1 Tbs. small capers (optional)
Sprinkle of hot pepper flakes
Salt and freshly ground pepper to taste
1 pound fusilli pasta

Heat 2 Tbs. of the oil in a small skillet over medium-high heat until hot but not smoking. Add the tuna and cook, stirring, until the cubes are lightly browned on all sides, about 3 minutes. Remove the skillet from the heat and reserve.

Heat the remaining oil in a saucepan. Add the garlic and onions and cook over low heat until they are softened but not browned, about 10-15 minutes. Add the sun-dried tomatoes and continue cooking over low heat until they start to soften, about 1 or 2 minutes. Add all the remaining ingredients except the pasta one at a time, stirring. Bring to a boil over high heat, then reduce the heat to medium and cook until everything comes together and sauce is slightly reduced, about 10 minutes. Add the reserved tuna and season with salt and pepper. Keep the sauce warm on low heat while you cook the pasta. Divide the pasta into 4 big soup bowls and top with the sauce.

If you want a bold flavor, try shrimp this way. I often make this when we attend a party where everyone brings a dish. It goes great with mojitos.

SPITFIRE SHRIMP

Seasoning:
1 lime, juiced
1/4 cup hot pepper sauce (I use Cholula)
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon Old Bay seasoning

Shrimp:
4 cloves garlic, crushed and chopped
1 small onion, finely minced
1 tablespoon olive oil
2 tablespoons butter, cut into pieces
2 pounds raw shrimp, peeled and de-veined-*
parsley or fresh chives, chopped, for garnish

Preheat large nonstick skillet over medium high heat.

Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend and set aside.

Quickly saute garlic and onion in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. You can serve warm or chilled but I like them best at room temperature.
* – If you have time, you can butterfly the raw shrimp for a more interesting look.