Stir-Fried Fish and Snow Peas With Spicy Ginger Curry |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From American Heart Association's One Dish Meals. Per serving: 227 calories, 4 g fat, 24 g protein, 22 g carb, 3 g fiber, 49 mg cholesterol. Ingredients:
1 tablespoon fresh lime juice |
2 teaspoons olive oil |
2 teaspoons minced peeled gingerroot |
1 teaspoon curry powder |
2 garlic cloves, minced |
1/2-1 teaspoon crushed red pepper flakes |
1 lb firm-fleshed fish fillet, cut into 3/4-inch cubes (cod, halibut, or salmon) |
6 ounces fresh snow peas, trimmed |
2 green onions, thinly sliced |
1 1/4 cups fat-free chicken broth |
1 cup uncooked instant brown rice |
1/4 teaspoon salt |
Directions:
1. In a large zip-lock heavy-duty plastic bag, combine the lime juice, olive oil, ginger, curry powder, garlic, and red pepper flakes.
2. Rinse the fish and pat dry with paper towels.
3. Put fish in the bag; seal, and gently turn the bag over several times to coat the fish.
4. Refrigerate 15 minutes to 1 hour.
5. Heat a large nonstick skillet or wok over medium-high heat.
6. Add in fish with marinade, stir-fry 3-4 minutes or until the fish is almost cooked through, stirring constantly.
7. Stir in snow peas and green onions; cook 1 minute or until snow peas are crisp-tender, stirring constantly.
8. Stir in broth, rice, and salt; bring to a simmer, stirring once.
9. Lower heat and simmer, covered, 10 mintues or until rice is tender.
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