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Halibut and Asparagus Stir-Fry

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Halibut and Asparagus Stir-Fry
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Bursting with color and flavor, a veggie-packed fish stir-fry can be on your dinner table in less than 30 minutes.

Ingredients

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
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

Directions

  • 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.
Tips  

When asparagus is in season and plentiful, substitute 1 pound fresh for the frozen.

Nutrition Information 
No nutrition information available for this recipe
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