Stir fry - one of my go-to dinners! I absolutely love making this type of dish because it is super easy, quick and there are so many ways to do it. Plus, it is a great way to get in a ton of veggies and healthy protein into a meal. Today, I am sharing a new recipe for Teriyaki stir fry veggies. I paired this recipe with one of my favorite fishes - Alaska halibut! Alaska halibut is a mild whitefish. It is flakey, delicious and goes so well with so many types of flavors - especially teriyaki! It is also a great source of protein and packed with potassium and magnesium. All wins!
When I am out shopping for fish or ordering an online service, I look for options sourced from Alaska. It is always wild caught, sustainable and high quality. Alaska seafood is harvested seasonally and available frozen, canned and smoked year-round. Make sure to #AskForAlaska when you are picking out halibut for this recipe. More information on Alaska seafood can be found at wildalaskaseafood.com.
Ok, now let’s get to it! This recipe serves 2. Feel free to add more fillets and vegetables for more people!
What you need for this recipe:
- Alaska Halibut Fillets - Get the thick ones and make sure to #AskForAlaska
- Avocado Oil - for cooking vegetables!
- Minced Garlic - optional, but adds incredible flavor
- Teriyaki Sauce - there are a ton of options for this! Some of my faves are Primal Kitchen (no soy) and Trader Joe’s Brand (soy).
- Your fave stir-fry veggies - I used sweet onions, broccoli, snap peas, red bell pepper, green onions, and purple cabbage. Feel free to switch out with any other veggies you love in your stir fry - water chestnuts, mushrooms, etc!
- Microgreens - for garnish and a little extra phytonutrients
- Sea Salt, Sesame Seeds and Hot Sauce to taste
Ingredients:
Directions:
Set the oven to 375.
Line a small baking dish with parchment paper and spray with non-stick spray.
Add fillets into the baking dish (If frozen, make sure to fully defrost).
Evenly pour teriyaki sauce on top. Use a spoon to spread on the surface of the fish. Sprinkle with sesame seeds. Set aside.
Prepare and chop all vegetables while the oven heats up.
In a large wok, heat up avocado oil until hot. Add in minced garlic and mix. Let heat for 10-15 seconds. Add in chopped onions and mix. Let them cook for 5 minutes on medium / high until translucent. Add in remaining vegetables and toss. Cover for 5-7 minutes to soften the vegetables.
The oven should be hot by now. Add in your Alaska halibut and bake for 10-12 minutes.
Add teriyaki sauce to the wok with vegetables. Toss and cover. Set heat to low until serving with fish.
Add vegetables and fish to a plate. Sprinkle with more sesame seeds and microgreens. Enjoy!
For more recipes featuring Alaska seafood, check out: Mediterranean Style Alaska Halibut w/ Greek Salad, Blackened Alaska Cod Tacos, Alaska Snow Crab Cakes w/ Spicy Aioli, and Alaska Wild Smoked Salmon Tartines.
Thank you to the Alaska Seafood Marketing Institute for sponsoring this recipe. I am proud to work with an organization that promotes the consumption of high quality and sustainable seafood. For more information, please go to wildalaskaseafood.com
Ingredients
Directions
Set the oven to 375.
Line a small baking dish with parchment paper and spray with non-stick spray.
Add fillets into the baking dish (If frozen, make sure to fully defrost).
Evenly pour teriyaki sauce on top. Use a spoon to spread on the surface of the fish. Sprinkle with sesame seeds. Set aside.
Prepare and chop all vegetables while the oven heats up.
In a large wok, heat up avocado oil until hot. Add in minced garlic and mix. Let heat for 10-15 seconds. Add in chopped onions and mix. Let them cook for 5 minutes on medium / high until translucent. Add in remaining vegetables and toss. Cover for 5-7 minutes to soften the vegetables.
The oven should be hot by now. Add in your Alaska halibut and bake for 10-12 minutes.
Add teriyaki sauce to the wok with vegetables. Toss and cover. Set heat to low until serving with fish.
Add vegetables and fish to a plate. Sprinkle with more sesame seeds and microgreens. Enjoy!
