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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 6.0 g
  • Cholesterol: 56.6 mg
  • Sodium: 457.6 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 30.8 g

View full nutritional breakdown of Halibut-Asparagus Stir-Fry calories by ingredient
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Halibut-Asparagus Stir-Fry

Submitted by: KRHINKY
Halibut-Asparagus Stir-Fry

Introduction

Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea. Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.
Number of Servings: 4

Ingredients

    1 pound 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 package (10 ounces) frozen asparagus cuts, thawed and drained
    1 package (8 ounces) sliced fresh mushrooms (3 cups)
    1 medium tomato, cut into thin wedges
    2 tablespoons reduced-sodium soy sauce
    1 tablespoon lemon juice

Directions

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


Number of Servings: 4

Recipe submitted by SparkPeople user KRHINKY.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    AWESOME!! I made a special trip to the store to get the ginger root and mushrooms and some fresh asparagus. Served over jasmine rice, it was very, very good!! - 4/6/11

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  • Incredible!
    1 of 1 people found this review helpful
    Very nice meal - 3/17/08

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  • Awesome dish. I made the recipe as is. Since then I have made a few changes. I added Ms. Dash Lemon Pepper seasoning, used baby bella mushrooms, used fresh Asparagus, low sodium soy sauce and substituted the tomatoes for Red Bellpepper. I make stir fry bowls with either brown or jasmine rice.
    Yum! - 8/19/13

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  • Never used fish in a stir fry before an loved it. Went with albacore steaks, added bag of shredded coleslaw (cabbage and carrots) toward the end, and plenty of red pepper flakes because I like everything spicy. Great with brown jasmine rice. - 11/15/10

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  • My husband and I loved this one. I did not have ginger root or mushrooms and we used all fresh, organic ingredients instead of frozen or packaged. It was delicious! - 8/17/10

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  • I was a little disappointed in this one. - 3/11/09

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  • Really Good, but kind of Soupy. I think the tomatoes get too soft too quick. - 5/28/08

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