Best Halibut And Asparagus Stir Fry Recipes

HALIBUT AND ASPARAGUS STIR-FRY

Halibut and Asparagus Stir-Fry image

Bursting with color and flavor, a veggie-packed fish stir-fry can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

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

Steps:

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 Facts : Calories 170, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

HALIBUT-ASPARAGUS STIR-FRY

Halibut-Asparagus Stir-Fry image

Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea. Recipe from Betty Crocker

Provided by Sassy Cat

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb swordfish or 1 lb tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon gingerroot, finely chopped
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (8 ounce) package mushrooms, sliced (3 cups)
1 medium tomatoes, cut into thin wedges
2 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice

Steps:

Spray 10-inch nonstick skillet with cooking spray.
Heat over medium high heat.
Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
Serve with additional soy sauce if desired.
Please note:.
my recipes are for people who have choosen a healty life-style.

Nutrition Facts : Calories 180.9, Fat 3.1, SaturatedFat 0.5, Cholesterol 36.3, Sodium 372.6, Carbohydrate 10.7, Fiber 2.8, Sugar 3.2, Protein 28.8

STIR-FRIED HALIBUT WITH VEGETABLES

Stir-Fried Halibut with Vegetables image

Make and share this Stir-Fried Halibut with Vegetables recipe from Food.com.

Provided by PalatablePastime

Categories Halibut

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons sesame oil
1 lb halibut, cut into 1 inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon lemon juice
1 (10 ounce) package frozen asparagus cuts, thawed
1 cup sliced fresh mushrooms
1 medium tomatoes, sliced into thin wedges
1 teaspoon minced ginger

Steps:

Heat oil in wok.
Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
Stir in other ingredients; cook 1-2 minutes more.
Serve with rice.

PAN-SEARED HALIBUT WITH CHARMOULA OVER QUINOA AND ASPARAGUS

Pan-Seared Halibut with Charmoula over Quinoa and Asparagus image

A flavorful herb and spice paste tops seared halibut fillets served over quinoa and asparagus.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 18

Ingredients

1 1/2 teaspoons ground cumin
2 1/2 cups loosely packed cilantro leaves and stems (about 1 bunch)
3/4 cup loosely packed parsley leaves (about 1/2 bunch)
1/3 cup extra-virgin olive oil
1 teaspoon smoked paprika
Pinch cayenne pepper
1 clove garlic, grated
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
Kosher salt
3/4 cup quinoa (red or white)
1 bunch asparagus, trimmed and cut into 1-inch lengths
1 small white onion, thinly sliced
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Four 4-ounce skinless halibut fillets
Kosher salt and freshly ground black pepper

Steps:

Put the cumin in a small dry skillet over medium-high heat and swirl until toasted and fragrant, 1 to 2 minutes. Transfer the cumin to a food processor along with the cilantro, parsley, oil, paprika, cayenne, garlic and lemon zest and juice. Pulse until coarsely blended. Season with salt and pepper. Cover and refrigerate.
Bring a medium pot of salted water to a boil over high heat. Gradually add the quinoa, lower the heat to medium-high and keep at a rolling simmer for 10 minutes. Add the asparagus and continue to cook for 3 more minutes. Drain and set aside.
Meanwhile, cook the onions in a medium skillet with the oil over medium-high heat until caramelized, 10 to 15 minutes. Fold the onions into the quinoa and season with salt and pepper.
Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the halibut with salt and pepper and place the fish in the skillet, flesh-side down. Cook until just opaque and cooked through, 2 to 3 minutes per side (depending on the thickness of the fish).
Divide the quinoa among serving plates. Top with the fish and charmoula.

HALIBUT-ASPARAGUS STIR-FRY

Halibut-Asparagus Stir-Fry image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb halibut, swordfish or tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1 box (10 oz) frozen asparagus cuts, thawed, drained
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
Additional reduced-sodium soy sauce, if desired

Steps:

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.

Nutrition Facts : Calories 155, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg

ASPARAGUS TURKEY STIR-FRY

Asparagus Turkey Stir-Fry image

When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. -May Evans, Corinth, Kentucky

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons cornstarch
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon soy sauce
1 pound turkey breast tenderloins, cut into 1/2-inch strips
1 garlic clove, minced
2 tablespoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 jar (2 ounces) sliced pimientos, drained

Steps:

In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm., Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.

Nutrition Facts : Calories 205 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 204mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS

Seared Halibut with Parmigiana Asparagus image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 (6-ounce) halibut steaks
Sea salt
White pepper
1/2 cup all-purpose flour
16 young asparagus
1 small shallot, minced
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
3/4 cup grated Parmesan

Steps:

For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
For asparagus: Preheat the oven to 350 degrees F.
Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives