A couple of weeks ago I felt like it was Christmas in September when I received an amazing package at my door!

Just outside my door, I had a huge box of Sizzlefish waiting for me!

Sizzlefish is a company that sends perfectly portioned, high quality fish straight to your door.  The idea came to thought while the company founder was on a training run.  He wanted to provide high quality fish as “the ultimate training food” right to the customer’s door!  One thing led to another and Sizzlefish was born.

Upon arrival, the fish is frozen–so it’s important to get it into the freezer right away.

I received Coho Salmon, Atlantic Salmon, Atlantic Cod, Catfish, Sablefish, Rainbow Trout, and Haddock.

I have seriously been impressed by the quality of this fish.

So, I’ve mentioned that I love experimenting in the kitchen…well I wanted to experiment with this fish too!  Brian and I love fish, and we eat it weekly at our house so when I received this package I had some other non-Sizzlefish frozen salmon on hand.  I placed a piece of the Sizzlefish salmon on a pan with a piece of the non-Sizzlefish salmon on a pan, and I cooked them both in the oven (on the same pan) for the same exact amount of time and at the same temperature.  The Sizzlefish was AMAZING and flavorful, and the non-Sizzlefish was just OK and honestly tasted and looked like a completely different fish…CRAZY!

Now, I’m not the biggest leftover fan but when it’s just Brian and I enjoying our meals together we usually have leftovers.  One thing that we frequently have leftovers of is FISH.  When Sizzlefish asked me to create a fish recipe, I thought that giving you all an idea for leftover fish may come in handy 😉

This stir fry is very simple to make and doesn’t take a lot of time to throw together, which makes it GREAT for a week night!  You can serve the stir fry over rice, quinoa, cauliflower rice, or you can enjoy it all by itself!

*Just make sure to use leftover fish within a couple of days!

Salmon Stir Fry

Yields:  2-3 servings 

Ingredients:

• 2 green onions
• 2 cloves minced garlic
• 4 cups veggies (I used carrots, snap peas, zucchini, broccoli, and bell pepper)
• 1 cup low sodium vegetable broth
• 3 Tbsp Braggs Liquid Aminos (or soy sauce)
• 2 tsp arrowroot starch
• 1 cup leftover fish (I used Sizzlefish salmon)

Directions:

1.  Spray nonstick skillet with cooking spray (I use coconut oil cooking spray).  Heat over medium-high heat.

2. Add green onions and garlic. Sautee about 2-3 minutes or until onions have softened.

3.  Add about 3/4 cup of the broth, liquid aminos, and vegetables. Cover and cook over medium heat 5 minutes, stirring occasionally.

4.  Add in the leftover fish.

5.  Mix arrowroot starch with remaining 1/4 cup vegetable broth and stir into vegetable mixture.

6.  Stir frequently until sauce is thickened.

7.  Serve and enjoy!

Question of the Day:

• Are you a leftovers fan?
• What is your favorite way to cook fish!?

Thank you to Sizzlefish for sending me their product to review.  I did not receive any compensation for this review and all opinions are my own.