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.

• 1 pound grouper, cut into 1-inch chunks
• 6 tablespoons vegetable oil
• salt
• freshly ground black pepper
• 1 medium head cauliflower, cut into bite-size pieces
• 1 medium green or red bell pepper, cut into strips
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 4 tablespoons water
• 6 tablespoons soy sauce
• cooked rice (optional)

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