Best 14 Normas Halibut Asparagus Stir Fry Recipes

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Feast your taste buds on a culinary journey with Norma's Halibut Asparagus Stir-Fry, a symphony of flavors that tantalizes the senses. This delectable dish showcases the delicate, flaky texture of halibut, perfectly complemented by crisp asparagus, tender baby corn, and a medley of colorful bell peppers. Tossed in a light and flavorful sauce, this stir-fry is a symphony of textures and tastes that will leave you craving for more.

But that's not all! This article also features a collection of equally enticing recipes that cater to a variety of dietary preferences and culinary curiosities.

* Vegetarian Delight: For those who prefer a plant-based diet, the Tofu and Vegetable Stir-Fry offers a protein-packed alternative, bursting with the goodness of tofu, broccoli, bell peppers, and a savory sauce.

* Seafood Medley: Craving a taste of the ocean? The Shrimp and Snow Pea Stir-Fry combines succulent shrimp, crisp snow peas, and a medley of colorful vegetables in a flavorful sauce, sure to transport you to a coastal paradise.

* Chicken Lovers: If chicken is your go-to protein, the Chicken and Broccoli Stir-Fry is a classic combination that never disappoints. Tender chicken, broccoli florets, and a savory sauce come together in perfect harmony, making this dish a family favorite.

So, prepare your wok, gather your ingredients, and embark on a culinary adventure with Norma's Halibut Asparagus Stir-Fry and its accompanying recipes. Your taste buds will thank you for it!

Check out the recipes below so you can choose the best recipe for yourself!

HALIBUT-ASPARAGUS STIR-FRY



Halibut-Asparagus Stir-Fry image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 lb halibut, swordfish or tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1 box (10 oz) frozen asparagus cuts, thawed, drained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Additional reduced-sodium soy sauce, if desired

Steps:

  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork.
  • Carefully stir in remaining ingredients. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.

Nutrition Facts : Calories 155, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg

HALIBUT AND ASPARAGUS STIR-FRY



Halibut and Asparagus Stir-Fry image

Add something flavorful to your family's Asian dinner! Serve stir-fried halibut and asparagus over rice - a dish that's ready in 25 minutes.

Provided by Pillsbury Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 1/2 Cups, Sodium 2060 mg, Sugar 21 g, TransFat 0 g

NORMA'S HALIBUT ASPARAGUS STIR-FRY



Norma's Halibut Asparagus Stir-Fry image

This is one of my other quick dishes that the family and friends enjoyed many times. What I like about this dish is that it is low in calories and tastes like it's full of them.

Provided by Norma DeRemer

Categories     Fish

Time 25m

Number Of Ingredients 9

1 lb halibut, tuna or cod fellets, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 tsp finely chopped gingerroot (freeze the ramaining for use later)
1 pkg (10 ounce) frozen asparagus cuts, thawed and drained
1 pkg (8 ounce) sliced mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 Tbsp reduced-sodium soy sauce
1 Tbsp lemon juice

Steps:

  • 1. If you would rather use freah asparagus; there is no need to peel the stalks, just break off the tough ends as far down as the stalks snap easily and wash them well.Cut stalks into 1 inch pieces and cook in same manner as the frozen asparagus.
  • 2. Spray a 10 inch nonstick skillet with cooking spray and heat over medium-high heat.
  • 3. Add fish, onion, garlic, gingerroot and asparagus and stir-fry for 2 to 3 minutes or until fish almost flakes with fork.
  • 4. Carefully stir in remaining ingredients.
  • 5. Cook until heated through and fish flakes easily with fork.
  • 6. Serve with additional soy sauce if desired.

QUICK ASPARAGUS STIR-FRY



Quick Asparagus Stir-Fry image

One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.

Provided by Toi

Categories     Side Dish     Vegetables     Asparagus

Time 11m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, minced
1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
salt
1 squeeze lemon juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g

HALIBUT AND ASPARAGUS STIR-FRY



Halibut and Asparagus Stir-Fry image

Bursting with color and flavor, a veggie-packed fish stir-fry can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

2 teaspoons olive or canola oil
1 lb halibut fillets, cut into 1-inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1 box (9 oz) frozen asparagus cuts, thawed, drained
6 ounces whole wheat vermicelli or angel hair pasta (dry)
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add halibut, onion, garlic, gingerroot and asparagus; cook and stir 2 to 4 minutes or until fish almost flakes with fork. Meanwhile, cook pasta according to package directions, omitting salt.
  • Carefully stir in remaining ingredients. Cook 2 to 3 minutes, stirring frequently, until heated through and fish flakes easily with fork. Serve with pasta and additional reduced-sodium soy sauce if desired.

Nutrition Facts : Calories 170, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

STIR-FRIED HALIBUT WITH VEGETABLES



Stir-Fried Halibut with Vegetables image

Make and share this Stir-Fried Halibut with Vegetables recipe from Food.com.

Provided by PalatablePastime

Categories     Halibut

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 teaspoons sesame oil
1 lb halibut, cut into 1 inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon lemon juice
1 (10 ounce) package frozen asparagus cuts, thawed
1 cup sliced fresh mushrooms
1 medium tomatoes, sliced into thin wedges
1 teaspoon minced ginger

Steps:

  • Heat oil in wok.
  • Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
  • Stir in other ingredients; cook 1-2 minutes more.
  • Serve with rice.

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE



Slow-Roasted Halibut with Asparagus and Salsa Genovese image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil, divided
12 halibut fillets, about 6 ounces each, skinned
Sea salt, preferably gray salt and freshly ground black pepper
10 tablespoons dry white wine
5 tablespoon unsalted butter
3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows
1 pound green olives, pitted
1/4 cup pine nuts, toasted
1/4 cup chopped fresh Italian flat-leaf parsley
1/4 cup chopped fresh basil leaves
2 teaspoon chopped fresh thyme leaves, optional
1 teaspoon grated lemon zest
1 tablespoon minced capers, rinsed before mincing
2 small clove garlic, minced
3/4 cup extra-virgin olive oil , plus more for storing

Steps:

  • Preheat the oven to 300 degrees F.
  • Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
  • Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
  • Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
  • Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS



Seared Halibut with Parmigiana Asparagus image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 (6-ounce) halibut steaks
Sea salt
White pepper
1/2 cup all-purpose flour
16 young asparagus
1 small shallot, minced
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
3/4 cup grated Parmesan

Steps:

  • For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
  • For asparagus: Preheat the oven to 350 degrees F.
  • Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
  • To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

ASPARAGUS STIR-FRY



Asparagus Stir-Fry image

Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup julienned carrot
1/4 teaspoon minced garlic
1 tablespoon canola oil

Steps:

  • In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS STIR-FRY



Asparagus Stir-Fry image

This is a great way to serve asparagus. Even people that don't really like asparagus like this!

Provided by LEXJAM

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 8

Number Of Ingredients 10

½ cup chicken broth
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 tablespoon cornstarch
¼ teaspoon sugar
¼ teaspoon dry mustard
¼ teaspoon salt
1 tablespoon vegetable oil
2 pounds fresh asparagus, trimmed and cut into 1 inch pieces

Steps:

  • In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
  • Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 5.9 g, Fat 1.9 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 199.1 mg, Sugar 2.3 g

STIR-FRIED SPICY ASPARAGUS



Stir-Fried Spicy Asparagus image

Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.

Provided by David Tanis

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
  • In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
  • Transfer to a serving platter and scatter leaves on top. Serve immediately.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

SIMPLE SPICY ASPARAGUS IN A WOK



Simple Spicy Asparagus in a Wok image

Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season, but then it's time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all, at least if you don't overcook the spears. Instead, the vegetable's sweetness becomes accentuated by contrast.

Provided by David Tanis

Categories     easy, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds asparagus, medium- or pencil-size
2 tablespoons vegetable oil
6 small dried red peppers
Salt and pepper
1/2 teaspoon Chinese chile paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 jalapeño or serrano chile, finely chopped
2 teaspoons sesame oil
1/2 cup roughly chopped cilantro
3 green onions, slivered
1 tablespoon toasted sesame seeds

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
  • Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
  • Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 5 grams, TransFat 0 grams

HALIBUT-ASPARAGUS STIR-FRY



Halibut-Asparagus Stir-Fry image

Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea. Recipe from Betty Crocker

Provided by Sassy Cat

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb swordfish or 1 lb tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon gingerroot, finely chopped
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (8 ounce) package mushrooms, sliced (3 cups)
1 medium tomatoes, cut into thin wedges
2 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice

Steps:

  • Spray 10-inch nonstick skillet with cooking spray.
  • Heat over medium high heat.
  • Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
  • Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
  • Serve with additional soy sauce if desired.
  • Please note:.
  • my recipes are for people who have choosen a healty life-style.

Nutrition Facts : Calories 180.9, Fat 3.1, SaturatedFat 0.5, Cholesterol 36.3, Sodium 372.6, Carbohydrate 10.7, Fiber 2.8, Sugar 3.2, Protein 28.8

STIR FRIED ASPARAGUS



Stir Fried Asparagus image

Super easy recipe for delectable fresh asparagus that is crunchy and very tasty. Everyone loves it! Do not overcook! Asparagus should be crunchy.

Provided by BUZZBOMB

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
¼ sweet onion, chopped
1 pound fresh asparagus, trimmed
1 teaspoon chopped roasted garlic
2 teaspoons teriyaki sauce

Steps:

  • Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
  • Drizzle with teriyaki sauce and serve immediately.

Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.5 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 382 mg, Sugar 2.1 g

Tips:

  • Use fresh and high-quality ingredients: The fresher the ingredients, the better the dish will taste. Look for halibut that is firm and white, with no brown spots or discoloration. Asparagus should be bright green and crisp.
  • Marinate the halibut: Marinating the halibut in a mixture of soy sauce, rice vinegar, sesame oil, and ginger will help to tenderize the fish and infuse it with flavor.
  • Cook the halibut quickly over high heat: Halibut is a delicate fish that cooks quickly. Overcooking will make it tough and dry. Sear the halibut in a hot skillet for 2-3 minutes per side, or until cooked through.
  • Add the asparagus towards the end of cooking: Asparagus cooks quickly, so it should be added to the stir-fry towards the end of cooking. This will help to ensure that it remains crisp and tender.
  • Serve immediately: Halibut and asparagus stir-fry is best served immediately, while the fish is still hot and flaky. Garnish with fresh herbs, such as cilantro or basil, for a pop of color and flavor.

Conclusion:

This halibut and asparagus stir-fry is a quick, easy, and delicious weeknight meal. It is packed with flavor and nutrients, and it is sure to please the whole family. The halibut is tender and flaky, the asparagus is crisp and tender, and the sauce is savory and flavorful. Serve this dish over rice or noodles, or with a side of steamed vegetables.

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