1 pound halibut, swordfish or tuna fillets, cut into 1-inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon finely chopped ginger root
10-ounce package frozen asparagus cuts, thawed and drained
8-ounce package sliced mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, ginger root and asparagus; stir-fry 2 to 3 minutes, or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork. Serve with additional soy sauce if desired.
Nutrition information per serving: 40 cal., 2 g fat (0 g saturated fat), 50 mg chol., 350 mg sodium, 11 g carbo., 22 g pro.
– Recipe from “Betty Crocker’s Quick & Easy Cookbook,”