The garlic and mirin add an ethnic twist to this easy-to-prepare seafood dish. Note: This recipe is served with ½ cup brown rice for this meal. This can be done ahead of time. 

Prep and Cook Time: 25 minutes Serves 1Ingredients:

• ¼ cup red onion, sliced ½-inch thick
• 3 TBS chicken or vegetable broth (plus more as needed)
• 1 TBS grated fresh ginger
• 2 medium cloves garlic, chopped
• ½ cup fresh sliced crimini mushrooms, quartered and sliced
• 1 ½ cups thin asparagus, cut in 2″ lengths (discard bottom fourth)
• ¼ lb cod fillet cut into 1 inch pieces
• 4 large shrimp, peeled and deveined
• 1 TBS fresh lemon juice
• 1 TBS mirin wine
• pinch red pepper flakes
• ½ cup cherry tomatoes cut in quarters
• ¼ cup chopped fresh cilantro
• salt and white pepper and tamari soy sauce to taste

Directions:

1. Slice onion and chop garlic and let sit for 5-10 minutes.
2. Heat 2 TBS broth in a 12-inch stainless steel skillet. Healthy Saute onion in broth over medium high heat for 2 minutes, covered. Add remaining 1 TB broth, ginger, garlic, and mushrooms. Continue to cook for another 3 minutes, stirring constantly. You may need to turn down the heat.
3. Add asparagus, cod and shrimp, lemon juice, mirin, red pepper flakes, and tamari and stir to mix well. Add 1-2 TBS additional broth if needed. Cover and simmer for just about 5 minutes on medium heat. The fish and shrimp will be opaque when done.
4. Turn off heat and toss in tomatoes and cilantro. Season to taste with salt and pepper. Serve over rice.