This was pretty tasty! I think I would use Rotel Bold next time. BTW, I served this on top of spinach.

1 (16 ounce) package uncooked wide egg noodles (I used 10 oz of Whole wheat egg noodles)
1 teaspoon olive oil
1 pound shark steaks, cut into chunks (I used swordfish)
1 pound frozen medium shrimp
1 (14.5 ounce) can diced tomatoes and green chiles (I used Rotel and added some extra diced tomatoes to equal around 14 ounces)
2 cups shredded mozzarella cheese (I used less)
ground black pepper to taste



DIRECTIONS:
1 Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.
2 Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork.
3 Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.


Makes 6 servings
Prep Time: 15 Minutes
Cook Time: 23 Minutes
Ready In: 40 Minutes
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