Red Snapper Teriyaki

Red Snapper Teriyaki

Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.

Prep Time

10

Minutes

Total Time

17

Minutes

Makes

4

servings

1
tablespoon vegetable oil
1
pound red snapper or cod fillet, cut into 1-inch pieces
3
cups 1-inch pieces asparagus
1
medium red bell pepper, cut into 1/4-inch strips
1/2
cup teriyaki baste and glaze
  1. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add fish; stir-fry 2 minutes. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
  2. Stir in teriyaki baste and glaze; cook and stir 30 seconds.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Quick-cooking capellini, also known as angel hair pasta, would be a great base for this teriyaki treat.
Substitution
If asparagus is unavailable or not to your liking, switch to fresh or frozen (thawed) snap pea pods.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 185
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 60 mg;
  • Sodium 1480 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 2 g,
  • Protein 27 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 3 Very Lean Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.