North Carolina Sea Grant

June 5, 2017 | Vanda Lewis

another fresh seafood idea

Seafood is ideal for stir-frying. Use firm seafood that will hold together. Shrimp and scallops are just the right size. Cut fish into small chunks or bite-size pieces. Catfish, tuna, salmon and other firm fish cook quickly and remain tender.

Heat 2 tablespoons oil in large skillet over high heat. Lightly salt and pepper fish and cook until golden and almost done, about 3 to 4 minutes. Remove with slotted spoon. Heat remaining oil. Add cauliflower to skillet. Stir in ginger, garlic and pepper flakes. Add water and cook, stirring occasionally, until vegetables are crisp-tender, about 3 to 4 minutes. Stir in soy sauce and mix well. Add fish and cook until done, about 2 to 3 minutes. Serve over rice, if desired. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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