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Prep 25min
Total25min
Ingredients10
Servings2
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Ingredients
1
tablespoon butter or margarine
1/2
lb halibut fillet, cut into 3/4-inch pieces
1/2
teaspoon lemon-pepper seasoning
1/4
cup thin onion wedges (1/2 small onion)
8
oz fresh asparagus spears, cut into 1-inch pieces (2 cups)
1
small red bell pepper, cut into 1/2-inch pieces (1 cup)
1/3
cup stir-fry sauce
1
tablespoon lemon juice
1
tablespoon honey
Hot cooked rice, if desired
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Steps
1
In 10-inch nonstick skillet, melt butter over medium-high heat. Sprinkle halibut with lemon-pepper seasoning; add to skillet with onion. Cook and stir 2 to 3 minutes or until halibut is white and no longer opaque.
2
Stir in asparagus and bell pepper. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender and halibut flakes easily with fork.
3
In small bowl, mix stir-fry sauce, lemon juice and honey. Add to mixture in skillet; cook and gently stir until well blended and thoroughly heated. Serve over hot cooked rice.
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Serve this spring stir-fry with white or brown rice. Use quick-cooking rice if you're in a hurry. If you use regular rice, start it cooking before you start the stir-fry. Long-grain white rice cooks in about 20 minutes; brown rice needs 35 to 40 minutes.
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