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Recipe: Halibut and Asparagus Stir-Fry (serves 2)

Main Dishes - Fish, Shellfish
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
MsgID: 161415
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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