Categories: Cooking Light, Fish, Main Dish, Stir-fry

Ingredients

• 2 (8 ounce) swordfish steaks , 1 inch thick
• 2 tablespoons low sodium soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon minced garlic
• 1 teaspoon peeled minced gingerroot
• 1/2 cup low sodium chicken broth
• 1/4 cup unsweetened pineapple juice
• 1 tablespoon cornstarch
• 3 tablespoons tomato paste
• 2 tablespoons vinegar
• 1 teaspoon sugar
• 1 tablespoon peanut oil
• 1 small onion , thinly sliced
• 2⁄3 cup diagonally sliced carrot
• 1/4 lb fresh snow pea pods , trimmed
• 1 1⁄3 cups sliced fresh mushrooms
• 1⁄3 cup chopped green onion
• 1 cup fresh broccoli florets
• 3 cups cooked rice

Directions

1. Cut swordfish into 1-inch pieces; place in a shallow dish.

2. Combine soy sauce, sherry, garlic, and gingerroot, stirring well; pour over fish.

3. Cover and marinate in refrigerator up to 4 hours.

4. Combine the chicken broth and the next 5 ingredients; stir to combine; set aside.

5. Remove fish from marinade, discarding marinade.

6. Coat a wok or large nonstick skillet with cooking spray.

7. Add in oil; heat at medium-high until hot.

8. Add fish; stir-fry 3 minutes or until tender; remove from wok; set aside and keep warm.

9. Coat wok with cooking spray; heat at med-high heat until hot.

10. Add in onion; stir-fry 1 minute; add in carrot; stir-fry 1 minute.

11. Add in snow peas, mushrooms, and green onions; stir-fry 2 minutes or until crisp tender.

12. Add in broccoli; stir-fry 1 minute.

13. Return fish to wok; stir in reserved broth mixture.

14. Cook, stirring constantly, until mixture is thickened; serve over rice.

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