LIME-SAUCED FISH AND LINGUINE
12 ounces fresh or frozen skinless, boneless fish
1/4 cup dry white wine or chicken broth
1/4 cup chicken broth
2 tablespoons lime juice
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
Nonstick spray coating
1 medium cucumber, seeded and cut into 2-by-1/2-inch sticks
1 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red or green sweet pepper, cut into 3/4-inch squares
1 teaspoon cooking oil
3 cups hot cooked linguine
Lime wedges, optional
Thaw fish if frozen. Rinse fish; pat dry with paper towels. Cut into 3/4-inch pieces. Set aside.
For sauce, in a small bowl stir together the wine, chicken broth, lime juice, cornstarch, honey, ginger, coriander and black pepper. Set aside.
Spray an unheated wok or large skillet with nonstick coating. Preheat over medium-high heat. Add the cucumber and zucchini; stir-fry for 1 1/2 minutes.
Add the sweet pepper; stir-fry about 1 1/2 minutes more or until crisp-tender. Remove vegetables from wok.
Add the oil to hot wok. Add fish; stir-fry for 2 to 3 minutes or just until fish begins to flake easily with a fork. Push the fish from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
Return cooked vegetables to wok. Cook and stir about 2 minutes or until heated through.
Serve immediately with linguine. If desired, garnish with lime wedges.
Makes 4 servings
Source: Better Homes and Gardens Big Book of Healthy Family Dinners
12 ounces fresh or frozen skinless, boneless fish
1/4 cup dry white wine or chicken broth
1/4 cup chicken broth
2 tablespoons lime juice
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
Nonstick spray coating
1 medium cucumber, seeded and cut into 2-by-1/2-inch sticks
1 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red or green sweet pepper, cut into 3/4-inch squares
1 teaspoon cooking oil
3 cups hot cooked linguine
Lime wedges, optional
Thaw fish if frozen. Rinse fish; pat dry with paper towels. Cut into 3/4-inch pieces. Set aside.
For sauce, in a small bowl stir together the wine, chicken broth, lime juice, cornstarch, honey, ginger, coriander and black pepper. Set aside.
Spray an unheated wok or large skillet with nonstick coating. Preheat over medium-high heat. Add the cucumber and zucchini; stir-fry for 1 1/2 minutes.
Add the sweet pepper; stir-fry about 1 1/2 minutes more or until crisp-tender. Remove vegetables from wok.
Add the oil to hot wok. Add fish; stir-fry for 2 to 3 minutes or just until fish begins to flake easily with a fork. Push the fish from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
Return cooked vegetables to wok. Cook and stir about 2 minutes or until heated through.
Serve immediately with linguine. If desired, garnish with lime wedges.
Makes 4 servings
Source: Better Homes and Gardens Big Book of Healthy Family Dinners
MsgID: 3143709
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (6)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (6)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Assorted Recipes (6) |
Betsy at Recipelink.com | |
2 | Recipe: Lime-Sauced Fish and Linguine |
Betsy at Recipelink.com | |
3 | Recipe: Hoppin' John Chowder |
Betsy at Recipelink.com | |
4 | Recipe: Peaches Foster |
Betsy at Recipelink.com | |
5 | Recipe: Paul's Picnic Pie (with spinach, ham, and ricotta) |
Betsy at Recipelink.com | |
6 | Recipe: Citrus Mint Iced Tea |
Betsy at Recipelink.com | |
7 | Recipe: Easy Refrigerator Pickles |
Betsy at Recipelink.com |
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