Thursday, January 14, 2016

Alaska Spot Shrimp & Halibut Stir Fry

Heart Healthy! Alaska seafood is the best and this dish highlights my favorite spot shrimp and versatile halibut.  We caught tons this summer, and fortunately both freeze really well for winter use. I still had a few fresh carrots from the farm here in Palmer, and I used locally grown greens. Grab whatever looks freshest at your local store. This is stir fry - it cooks super fast, so have everything ready. Even your servings plates. Nothing is worse than limp, over cooked ingredients in a stir fry, so prep like you mean it!~Patti
1/2 pound angel hair pasta, cooked and set aside
1 pound halibut, skinned, cut into 1" pieces
1 pound spot shrimp, cleaned and shells removed1 tablespoon olive oil
1/2 cup water or low fat chicken broth
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 cup carrots, sliced thin
1 red bell pepper, sliced thin
1/2 bunch green onion, sliced thin
1 cup broccoli florets 

8 tablespoons of rice vinegar
6 tablespoons lite soy sauce
4 teaspoon sesame oil
2 teaspoon red pepper flakes

Note: Angel hair pasta takes about 7-8 minutes to cook, so have your pot of boiling water ready and drop the noodles to cook about the time you add your veggies to the stir fry.

Mix all sauce ingredients. Add halibut pieces. Let marinate in fridge while you prep the rest of the meal.

Grate ginger, wash and cut up veggies.

Sauté ginger, water (or broth if using) and garlic. Add veggies after a few minutes. Add all veggies except green onion; they go in at the end. Stir fry 2 minutes.

Add marinated fish, with juices. Stir fry 1 minute. Add Shrimp - stir fry 2-3 minutes, just till done.

Turn off heat. Toss with noodles and add in green onion to coat with sauce.

Serve and enjoy! 
If you have guests, take notice of how impressed they are :)

This is what you would call a really good fishing day.

Lots of halibut all packaged up and ready for the freezer. We won't go hungry this winter :)

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