Gingery Fish and Noodles

This was a really light easy recipe I got from a Rachel Ray magazine. It didn't take a whole lot of time or effort to put together.

The one thing for this I couldn't find was the broccoli rabe. I'm planning on checking out our local farmer's market for it soon. I just used regular broccoli instead. I'm not sure if that would be the appropriate substitution, but it worked! Also, as usual, we used both salmon and halibut for this dish.

One special note for this recipe is to make sure you put the pepper in AFTER the broccoli. Otherwise it gets in the air when it heats and makes everyone start coughing!

2 scallions, thinly sliced
1 - 1 inch piece fresh ginger, peeled and cut into matchsticks
1 pieces skinless boneless firm white fish
Salt and black pepper
8 oz rice noodles
2 Tbsp vegetable oil
5 cloves garlic, thinly sliced
1 bunch broccoli rabe, chopped
1/2 tsp crushed red pepper
1 Tbsp soy sauce

• Mix scallions and ginger in a small bowl.
• Scatter 1/3 mixture in the center of a large piece of foil.
• Place fish side by side on top of mixture and season with salt and pepper.
• Top with 1/2 of the remaining ginger and scallion mixture, fold foil over to make a sealed packet.
• Steam fish until cooked, about ten minutes (or you can cook it in the oven at 400 degrees for about 15 minutes).
• Meanwhile, cook the noodles according to package (about 6 minutes). Drain and rinse.
• In large skillet, heat 1 Tbsp oil over medium heat.
• Add garlic and cook for about 1 minute.
• Increase heat and stir in broccoli rabe, season with red pepper, salt, and black pepper.
• Cover and cook for 1 to 2 minutes.
• Add the noodles and toss together.
• In a small skillet, heat 1 Tbsp vegetable oil over medium-high heat, add remaining ginger and scallions, and cook for about 10 seconds.
• Spoon over fish along with soy sauce.
• Serve with noodles and enjoy!