Miso Halibut with Soba Noodle Stir-Fry

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Pan-served cod over minted pea puree. (Submitted photo)

Pan-served cod over minted pea puree. (Submitted photo)

Submitted content courtesy of Family Features

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

1 package (12 ounces) prepared soba noodles (or noodle of choice)

4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen

3 tablespoons sesame oil, divided

2 cups roughly chopped bok choy

1 1/2 cups sugar snap peas

1 cup sliced mushrooms

1/2 cup chopped green onion

1/4 cup miso

1 cup water

1/4 cup teriyaki sauce

Prepare noodles according to package directions; set aside.

If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel. Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.

In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.

Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover. Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.

Wipe out skillet/wok with paper towel. Add remaining sesame oil. Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.

In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture. To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

Nutrition information per serving: 571 calories; 15 g total fat; 2 g saturated fat; 22% calories from fat; 56 mg cholesterol; 38 g protein; 71 g carbohydrate; 7 g fiber; 1,643 mg sodium; 77 mg calcium; 219 IU vitamin D; 350 mg omega-3 fatty acids.

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