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Halibut and Asparagus Stir-Fry

Prep 25 min
Total 25 min
Ingredients 10
Servings 2

Add something flavorful to your family’s Asian dinner! Serve stir-fried halibut and asparagus over rice - a dish that's ready in 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

December 7, 2010

Ingredients

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)

oz fresh asparagus spears, cut into 1-inch pieces (2 cups)

small red bell pepper, cut into 1/2-inch pieces (1 cup)

1/3

cup stir-fry sauce

tablespoon lemon juice

tablespoon honey

Hot cooked rice, if desired

Steps

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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.

Expert Tips

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.