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

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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