Preparation time: 50 min
2 teaspoons canola or vegetable oil
1 lb halibut, swordfish or tuna steaks, cut into 1-inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1 box (9 oz) frozen asparagus cuts, thawed, drained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Additional reduced-sodium soy sauce, if desired
1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork.
2. Carefully stir in all remaining ingredients except additional soy sauce. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.