Dan's  Greek Pargo  Pasta, Submitted By Tom Krebs

Note:  All proportions are to personal taste!

Chop pargo into 1/2 inch cubes
Sauté onions olive oil
Add salted and peppered pargo (Red Snapper)
Add curry powder, turmeric, and cumin 
Chop green olives with red peppers into small pieces
Crumble Feta cheese
Boil pasta al dente style
Add butter and extra Virginia olive oil and garlic salt
Add sriracha hot sauce