Halibut with Cilantro and Lime the Editors of Publications International, Ltd.
Halibut with Cilantro and Lime
Makes 4 servings
|1||pound halibut, tuna or swordfish steaks|
|2||tablespoons fresh lime juice|
|1/4||cup reduced-sodium soy sauce|
|1/2||teaspoon minced fresh ginger|
|1/2||teaspoon vegetable oil|
|1/2||cup slivered red or yellow onion|
|2||cloves garlic, minced|
|1/4||cup coarsely chopped fresh cilantro|
|Lime wedges (optional)|
- Cut halibut into 1-inch pieces; sprinkle with lime juice.
- Place soy sauce and cornstarch in cup; blend until smooth. Stir in ginger; set aside.
- Heat oil in wok or large nonstick skillet over medium heat until hot. Add onion and garlic; stir-fry 2 minutes. Add halibut; stir-fry 2 minutes or until fish flakes easily when tested with fork.
- Stir soy sauce mixture; add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Sprinkle with cilantro. Garnish with lime wedges.
|Serving Size:||1/2 cup|
|Calories from Fat||19 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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