1 1/2 ounces canned bamboo shoots, drained and thinly sliced
1 small red Fresno chile, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
Est. added sugars 0g
How to Make It
Bring first 5 ingredients to a boil in a large skillet. Reduce heat; add fish, cover, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove pan from heat.
Combine snap peas and next 5 ingredients (through juice) in a bowl; toss. Stir in 1 tablespoon oil and 1/4 teaspoon salt. Place 1 fillet in each of 4 shallow bowls; sprinkle evenly with remaining 1/4 teaspoon salt. Add about 3 tablespoons poaching liquid to each bowl. Top each serving with about 1/3 cup snap pea mixture. Drizzle evenly with remaining 1 tablespoon oil.
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