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
Preparation
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.
