Halibut and Asparagus Stir-Fry

 

2

teaspoons olive or canola oil

1

lb halibut fillets, cut into 1-inch pieces

1

medium onion, thinly sliced

3

cloves garlic, finely chopped

1

teaspoon finely chopped gingerroot

1

box (9 oz) frozen asparagus cuts, thawed, drained

6

ounces whole wheat vermicelli or angel hair pasta (dry)

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

medium tomato, cut into thin wedges

2

tablespoons reduced-sodium soy sauce

1

tablespoon lemon juice

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add halibut, onion, garlic, gingerroot and asparagus; cook and stir 2 to 4 minutes or until fish almost flakes with fork. Meanwhile, cook pasta according to package directions, omitting salt.
• 2 Carefully stir in remaining ingredients. Cook 2 to 3 minutes, stirring frequently, until heated through and fish flakes easily with fork. Serve with pasta and additional reduced-sodium soy sauce if desired.