Recipe: Lime-Sauced Fish and Linguine

LIME-SAUCED FISH AND LINGUINE

12 ounces fresh or frozen skinless, boneless fish
1/4 cup dry white wine or chicken broth
1/4 cup chicken broth
2 tablespoons lime juice
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
Nonstick spray coating
1 medium cucumber, seeded and cut into 2-by-1/2-inch sticks
1 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red or green sweet pepper, cut into 3/4-inch squares
1 teaspoon cooking oil
3 cups hot cooked linguine
Lime wedges, optional

Thaw fish if frozen. Rinse fish; pat dry with paper towels. Cut into 3/4-inch pieces. Set aside.

For sauce, in a small bowl stir together the wine, chicken broth, lime juice, cornstarch, honey, ginger, coriander and black pepper. Set aside.

Spray an unheated wok or large skillet with nonstick coating. Preheat over medium-high heat. Add the cucumber and zucchini; stir-fry for 1 1/2 minutes.

Add the sweet pepper; stir-fry about 1 1/2 minutes more or until crisp-tender. Remove vegetables from wok.

Add the oil to hot wok. Add fish; stir-fry for 2 to 3 minutes or just until fish begins to flake easily with a fork. Push the fish from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

Return cooked vegetables to wok. Cook and stir about 2 minutes or until heated through.

Serve immediately with linguine. If desired, garnish with lime wedges.

Makes 4 servings
Source: Better Homes and Gardens Big Book of Healthy Family Dinners