Ginger Stir-fried Sugarsnap Peas And Fish

Heat a heavy-bottomed skillet with about a tablespoon of oil. Once hot, place down fish pieces and dont touch for about 30 seconds. Flip gently and cook on other sides for another 30 seconds to a minute.

Remove from pan and transfer to a bowl.

Add another drizzle of oil and the ginger to the pan and reduce heat to medium.

Add the sugarsnap peas and pinches of salt and pepper and cook, stirring frequently, for 1-2 minutes. Return the fish to the pan, and splash the soy sauce evenly around. Taste for seasoning.

Serve immediately with rice optional.Cost Calculator(for 2-3 servings)1/2 lb sand shark fillet (at $6.99/lb): $3.501/2 lb sugarsnap peas (at $4.50/lb): $2.251-inch piece of ginger: $0.102 teaspoons soy sauce, 2 tablespoons vegetable oil, salt and pepper: $0.25Total: $6.10Health Factor

Three brownie points: I think this has to be one of the lightest ways to prepare anything by quickly stir-frying it in a minimal amount of vegetable oil. When you consider eating the sugarsnap peas and other vegetables fresh in a salad, they can accumulate more oil from dressing than what they do on a pan like this. Sugarsnap peas are fortunately full of Vitamin C and many other vitamins and minerals, like iron and potassium. And while Im having a hard time tracking down any information as to eating sand shark, Ill simply state that it, like all fish, provides valuable omega-3 fatty acids that are not so often found in foods we commonly eat.Green Factor

Eight maple leaves: With the exception of the ginger, salt, pepper and oil, this was a local and seasonal meal or way of preparing two ingredients from the Greenmarket. I actually considered throwing in some heirloom zucchini and summer squash that Id picked up that day as well. It was exciting to see that some farms had them already for it being so early in the season. But when it came down to it, less just seemed more. The sugarsnap pea and fish combo was just right on its own.