Prep Time:25 min
Start to Finish:25 min
makes:4 servings (1 1/3 cups each)
teaspoons olive or canola oil
lb halibut fillets, cut into 1-inch pieces
medium onion, thinly sliced
cloves garlic, finely chopped
teaspoon finely chopped gingerroot
box (9 oz) frozen asparagus cuts, thawed, drained (if asparagus is in season, use 1 lb. fresh)
ounces whole wheat vermicelli or angel hair pasta (dry)
package (8 oz) sliced fresh mushrooms (3 cups)
medium tomato, cut into thin wedges
tablespoons reduced-sodium soy sauce
tablespoon lemon juice
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.
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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