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Halibut and Asparagus Stir Fry - Recipes



 
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Prep Time:25 min

Start to Finish:25 min

makes:4 servings (1 1/3 cups each)


2

teaspoons olive or canola oil

1

lb halibut fillets, cut into 1-inch pieces

1

medium onion, thinly sliced

3

cloves garlic, finely chopped

1

teaspoon finely chopped gingerroot

1

box (9 oz) frozen asparagus cuts, thawed, drained (if asparagus is in season, use 1 lb. fresh)

6

ounces whole wheat vermicelli or angel hair pasta (dry)

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

medium tomato, cut into thin wedges

2

tablespoons reduced-sodium soy sauce

1

tablespoon lemon juice

1.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add halibut, onion, garlic, gingerroot and asparagus; cook and stir 2 to 4 minutes or until fish almost flakes with fork. Meanwhile, cook pasta according to package directions, omitting salt.

2.

Carefully stir in remaining ingredients. Cook 2 to 3 minutes, stirring frequently, until heated through and fish flakes easily with fork. Serve with pasta and additional reduced-sodium soy sauce if desired.

Nutrition: Per Serving: Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 370mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 4g); Protein 26g Percent Daily Value: Vitamin A 15%; Vitamin C 20%; Calcium 4%; Iron 6%

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