I found this little treat in the latest issue of Oxygen magazine (also known as my bible). I love pineapple.. I love halibut…I love stir fry – This recipe is a beautiful creation using some of my favourite things!
1 tbsp coconut oil
1/4 onion chopped *Huge fan of onion, I used half of one
1 red bell pepper chopped *I used red and orange
1/2 cup shredded carrots *I used about a full cup
8 Chinese pea pods trimmed and sliced into thin strips *I tossed my pea pods in whole and I used more than 8
1 clove garlic, minced *I love garlic I used two
1 can pineapple chunks in juice
80z pacific halibut or true cod cut into 1 inch chunks * I used halibut
2 tbsp pineapple juice (From can listed above)
1 tsp hot sauce (try: Siracha)
1 tbsp cornstarch
*I didn’t have cornstarch so I just threw the juice and sauce in and it was fine (it would have been thicker with the cornstarch)
1. Sauté oil, onions pepper, carrot and pea pods for 3 minutes in a skillet over high heat. Add garlic, 1/2 cup pineapple and sauté 3 minutes.
2. Remove vegetable and pineapple mixture from pan. Add the fish and cook 2 minutes per side. Add vegetable mixture back to the pan.
3. Combine sauce ingredients – Whisk until no lumps remain
4. Make a well in the centre of the pan an pour in the sauce. When it starts to boil immediately toss with fish and vegetables to coat. *I just put the pineapple juice and hot sauce in the pan and mixed it with the ingredients.
The leftovers the next day for this one were DIVINE! Simple, quick and so tasty!