Crisp Red Snapper And Winter Stir-Fry Vegetables

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
392
FAT
27%
CHOL
40%
SOD
13%

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Ingredients for 6 servings

3 medium to large yellow, orange or red beets

Salt

6 fillets of red snapper, skin on (6 to 8 ounces each), patted dry

2 teaspoons ground coriander

Freshly ground pepper

3/4 cup cornstarch, for dusting (eyeball the amount on a plate)

Vegetable oil, for shallow frying, plus 2 tablespoons (2 turns of the pan)

2 medium zucchini, cut into sticks about 3 inches long and 1/2 inch wide

6 scallions, cut into 3-inch lengths, then thinly sliced lengthwise

1/2 inch piece of fresh ginger, grated or finely chopped

4 garlic cloves, chopped

2 pinches crushed red pepper flakes

1 cup plum sauce

2 limes, juice of 1 lime, 1 lime cut into wedges

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