Last night's Dinner was something I sort of made up... and it was too good not to share.
Asian Fish with vegetable "Noodles" (serves four)
four white fish fillets
1 T fresh minced ginger
1T fresh minced garlic
2 T fresh minced cilantro, divided
Juice of one lime, divided
Three large carrots
Three zuccini squash
1 C sugar snap peas
1C edamame beans, frozen, shelled, rinsed
1/2 C white wine
1 1/2 C Chicken broth
salt and pepper to taste
cooking spray or 1 T vegetable oil
Shred the carrots and zuccini into long thin noodle like strips, set aside. In a large skillet, over medium low heat, add the cooking oil or pam, and saute the ginger, garlic and half of the cilantro until fragrant, about three minutes. Salt and pepper the fish fillets, and add them to the pan, and cook for one minute on each side, just to get some of the flavor of the ginger, garlic and cilantro on them. Remove from the pan, and increase the heat to high. Add the wine and half of the lime juice, deglaze the pan, and reduce the liquid by half. Add the broth, the rinsed edamame beans, the snap peas, and the vegetable "noodles" to the pan, still well, coating the veggies with the broth. Bring the mixture to a boil, lay the fish fillets on top of the veggies, sprinkle on the remaining lime juice and cilantro, and cover, reducing heat to low. Allow the pan to steam until the fish is done, four to six minutes, unless your fish fillets are really thick.
To serve, place the fish fillets in a bowl, add some of the veggies, and spoon some broth around the mixture.
I added Siracha sauce to my bowl and boy, it heated it up, cleared out my sinuses, and just made this dish sing!
this is a really fast recipe, I'd suggest that you do all of your chopping and shredding before you start cooking, because once you start, the whole cooking process takes less than ten minutes total, so this is a really great dish to make on a weeknight, because it's really fast, and really healthy. And Precious baby ate it too... she especially loved the carrot "noodles"!