Stir-Fry Vegetables and Fish in Herbs
Red snapper works great for this recipe.


vegetables such as carrots, zucchini, mushrooms, onions, colorful peppers, snow peas, bok choy...
olive oil
1 tablespoon unsalted butter
snipped fresh rosemary, oregano, and thyme
1 - 1/2 pounds fresh red snapper
1 tablespoon cornstarch
pinch of fine sea salt
any finishing sauce, as desired, or soy sauce (Saveur's Candied Sesame Teriyaki is wonderful!)

Prepare vegetables by washing and trimming, slicing on an angle into evenly shaped pieces. Drizzle with a little olive oil and set aside. In wok or stir-fry pan, heat butter gently with 1-2 teaspoons snipped fresh herbs. Add vegetables and cook and stir just until they are hot, but still crispy and are starting to brown a little. Arrange vegetables on a serving platter or in a bowl. Cut fish into chunks and sprinkle with cornstarch and salt. Add 2 tablespoons olive oil to the wok. Stir fry the fish chunks several minutes, carefully so that they will not break. When done, add a little marinade or sauce if desired. Arrange fish over vegetables, garnish and serve.


Vegetable Dishes