HALIBUT AND ASPARAGUS STIR-FRY
"Serve this spring stir-fry with white or brown rice. Use quick-cooking rice if you're in a hurry. If you use regular rice, start it cooking before you start the stir-fry. Long-grain white rice cooks in about 20 minutes; brown rice needs 35 to 40 minutes."
1 tablespoon butter or margarine
1/2 lb halibut fillet, cut into 3/4-inch pieces
1/2 teaspoon lemon-pepper seasoning
1/4 cup thin onion wedges (1/2 small onion)
8 oz fresh asparagus spears, cut into 1-inch pieces (2 cups)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
1/3 cup stir-fry sauce
1 tablespoon lemon juice
1 tablespoon honey
Hot cooked rice, if desired
In 10-inch nonstick skillet, melt butter over medium-high heat. Sprinkle halibut with lemon-pepper seasoning; add to skillet with onion. Cook and stir 2 to 3 minutes or until halibut is white and no longer opaque.
Stir in asparagus and bell pepper. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender and halibut flakes easily with fork.
In small bowl, mix stir-fry sauce, lemon juice and honey. Add to mixture in skillet; cook and gently stir until well blended and thoroughly heated.
Serve over hot cooked rice.
Makes: 2 servings (1 1/2 cups each)
Source: Pillsbury
"Serve this spring stir-fry with white or brown rice. Use quick-cooking rice if you're in a hurry. If you use regular rice, start it cooking before you start the stir-fry. Long-grain white rice cooks in about 20 minutes; brown rice needs 35 to 40 minutes."
1 tablespoon butter or margarine
1/2 lb halibut fillet, cut into 3/4-inch pieces
1/2 teaspoon lemon-pepper seasoning
1/4 cup thin onion wedges (1/2 small onion)
8 oz fresh asparagus spears, cut into 1-inch pieces (2 cups)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
1/3 cup stir-fry sauce
1 tablespoon lemon juice
1 tablespoon honey
Hot cooked rice, if desired
In 10-inch nonstick skillet, melt butter over medium-high heat. Sprinkle halibut with lemon-pepper seasoning; add to skillet with onion. Cook and stir 2 to 3 minutes or until halibut is white and no longer opaque.
Stir in asparagus and bell pepper. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender and halibut flakes easily with fork.
In small bowl, mix stir-fry sauce, lemon juice and honey. Add to mixture in skillet; cook and gently stir until well blended and thoroughly heated.
Serve over hot cooked rice.
Makes: 2 servings (1 1/2 cups each)
Source: Pillsbury
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Shrimp and Vegetable Risotto
- PF Chang's Firecracker Shrimp
- Monkfish with Lemon Butter
- Sassy Salmon Burgers (using canned salmon, wheat germ and egg whites)
- Scallops with Bell Peppers, Tomatoes, Avocado and Mangoes
- Catfish Cakes (using carrots and rice)
- Basil Shrimp Saute (with garlic and sundried tomatoes)
- Strom Thurmond's Crab Cakes
- Skate and Brown Butter Sauce
- Mike's Grilled Red Snapper with Smoked Paprika Marinade and Melon Salsa
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute