Ingredients
1
tablespoon butter or margarine
1/2
lb halibut fillet, cut into 3/4-inch pieces
1/2
teaspoon lemon-pepper seasoning
1/4
cup thin onion wedges (1/2 small onion)
8
oz fresh asparagus spears, cut into 1-inch pieces (2 cups)
1
small red bell pepper, cut into 1/2-inch pieces (1 cup)
1/3
cup stir-fry sauce
1
tablespoon lemon juice
1
tablespoon honey
Hot cooked rice, if desired
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Sprinkle halibut with lemon-pepper seasoning; add to skillet with onion. Cook and stir 2 to 3 minutes or until halibut is white and no longer opaque.
Stir in asparagus and bell pepper. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender and halibut flakes easily with fork.
In small bowl, mix stir-fry sauce, lemon juice and honey. Add to mixture in skillet; cook and gently stir until well blended and thoroughly heated. Serve over hot cooked rice.
