Simple Halibut Sauté
1 cup each thinly sliced carrots, sliced celery, diagonally sliced green onions, and broccoli florets
1/4 teaspoon grated ginger root*
1/4 cup chicken broth or water
2 teaspoon cornstarch
1 teaspoon grated lemon or lime peel
- 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 1/4 teaspoon 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.
*1/4 teaspoon ground ginger may be substituted