Halibut Sauté

Halibut Sauté

1 pound Alaska halibut – thawed if necessary
Salt and pepper
3 tablespoons oil – divided
1 cup carrots – thinly sliced
1 cup celery – thinly sliced
1 cup green onions – diagonally sliced
1 cup broccoli florets
1/4 teaspoon salt
1/4 teaspoon fresh ginger root
OR
1/4 teaspoon ground ginger
1/4 cup chicken broth
OR
1/4 cup water
2 teaspoons cornstarch
1 teaspoon grated lemon
OR
1 teaspoon lime peal

Remove skin and bones from halibut; cut into 1 inch cubes. Season halibut with salt and pepper. Sauté in 2 tablespoons oil until barely cooked; remove halibut from skillet.

Sauté vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes when tested with a fork.