Pan Fish Saute
- 1 pound halibut or other firm white fish, cut into 1-inch cubes
- sea salt and freshly ground black pepper to taste
- 3 tablespoons oil divided
- 1/2 cup thinly sliced carrots
- 1/4 cup thinly sliced celery
- 1/2 cup diagonally sliced green onions
- 1 cup broccoli florets
- 1 teaspoon grated fresh ginger
- 1/4 cup low sodium chicken broth or use homemade
- 2 teaspoons cornstarch
- Season fish with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Add fish cubes and sauté until barely cooked; remove from skillet and set aside.
- Heat remaining oil in the same skillet; add next 4 ingredients (carrots through green onions) and sauté until tender crisp.
- Return the fish to the skillet then add the gingerroot.
- In a cup, combine broth and cornstarch; add to the skillet and cook and stir until thickened and halibut is heated through and flakes easily when tested with a fork.
SERVING SUGGESTION: Serve over stir-fried baby bok choy. Add sliced cucumber on the side. NUTRITION: Per Serving: 238 Calories; 13g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. Points: 6
Tried this recipe?Let us know how it was!