From craving to table
Instructions
- 1
Pat fish pieces dry with paper towels and season lightly with salt and black pepper.
- 2
In a small bowl, whisk together lemon juice, lemon zest, soy sauce, honey, cornstarch, and water. Set aside.
- 3
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add fish and cook for 2-3 minutes per side, until just cooked through. Transfer fish to a plate and set aside.
- 4
Add remaining tablespoon olive oil to the skillet. Add red bell pepper, yellow bell pepper, broccoli, and red onion. Stir-fry for 3-4 minutes, until vegetables are crisp-tender.
- 5
Add minced garlic and stir-fry for 30 seconds, until fragrant.
- 6
Give the sauce mixture a quick stir and pour into the skillet. Bring to a simmer, stirring, until slightly thickened, about 1-2 minutes.
- 7
Return fish to the skillet and gently toss to coat with the sauce and vegetables. Cook for 1 minute, until heated through.
- 8
Garnish with chopped parsley if desired. Serve hot over steamed rice.