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Red Snapper Teriyaki

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Red Snapper Teriyaki
  • Prep 10 min
  • Total 17 min
  • Servings 4
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Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.
Updated May 17, 2005

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Quick-cooking capellini, also known as angel hair pasta, would be a great base for this teriyaki treat.
  • tip 2
    If asparagus is unavailable or not to your liking, switch to fresh or frozen (thawed) snap pea pods.

Nutrition

185 Calories, 4 g Total Fat, 27 g Protein, 12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
60 mg
Sodium
1480 mg
Potassium
640 mg
Total Carbohydrate
12 g
Dietary Fiber
2 g
Protein
27 g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
66%
66%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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