Broiled Halibut With Thai Stir Fry Vegetables

"Very low in fat, very high in flavor. Use halibut or the firm fleshed fish of your choice."
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Ready In:




  • Preheat broiler.
  • Combine vinegar, honey, garlic and red pepper flakes.
  • Place fish in a glass dish or plastic bag, spoon 3 tablespoons vinegar mixture over fish; seal bag or cover dish, turn to coat well and marinate 15 minutes.
  • Reserve remaining vinegar mixture.
  • Spray broiler pan with nonstick cooking spray.
  • Drain fish and place on broiler pan; broil 5 minutes, turn and broil 3 minutes or just until fish is done and flakes easily.
  • Meanwhile, heat oil in wok or large skillet over medium-high heat; add vegetables and stir-fry 2 minutes.
  • Pour reserved vinegar mixture over vegetables and heat to boil; boil 30 seconds, stirring constantly.
  • Arrange vegetables and sauce on serving plate.
  • Top with fish, then spoon sauce over top of fish.
  • Sprinkle with cilantro, if desired.
  • .

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  1. Very good and easy supper. We served the fish and vegetables separately. This was an interesting change from our usual fish dinner. Thanks for sharing!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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