Sauteed halibut with snow peas and pineapple-ginger glaze
Sweet red pepper(s)
1 small, thinly sliced
Uncooked halibut fillet(s)
1½ pound(s), four 6-oz pieces
½ tsp(s), grated
¼ cup(s), minced
- Coat a large, nonstick skillet with cooking spray. Warm over medium-high heat for 30 seconds and then add snow peas and pepper; sauté until peas just start to turn brown, about 5 minutes.
- Push vegetables to the side (or remove if the skillet is too small to hold the fish, too) and off heat, recoat skillet with cooking spray. Add halibut in one layer; sauté until cooked through, about 4 to 5 minutes per side.
- Meanwhile, in a small bowl stir together soy sauce, ginger, sugar, pineapple juice and sesame seeds.
- To serve, spoon 1/4 of peas and peppers onto each of 4 dinner plates; top each with a halibut steak; sprinkle each with 1 tablespoon of scallions and drizzle with 2 tablespoons of pineapple-ginger sauce.