1 lb. Alaska Halibut, thawed if necessary
salt & pepper
3 tbsp. oil, divided
1 cup each thinly sliced carrots, sliced celery, diagonally sliced green
onions and broccoli florets
? tsp. grated ginger root*
? cup chicken broth or water
2 tsp. cornstarch
1 tsp. grated lemon or lime peel
Remove skin and bones from halibut; cut into 1-inch cubes. Season halibut with salt and pepper. Saute in 2 tablespoons oil until barely cooked; remove halibut from skillet. Saute vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add ? 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.
Makes 4 servings.
*1/4-teaspoon ground ginger may be substituted