Halibut Sautee
1 pound halibut, thawed if necessary
1/8 teaspoon salt and pepper
3 tablespoons vegetable oil, divided
1 cup each sliced carrots, sliced celery, sliced green onions and broccoli flowerets
1/4 teaspoon grated ginger root*
1/4 cup chicken stock or water
2 teaspoons cornstarch
1 teaspoon grated lemon or lime peel
Remove bones and skin 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 1/4 teaspoon salt and ginger. Combine stock, cornstarch and
lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes
when tested with a fork.
*One-fourth teaspoon ground ginger may be substituted.
Serving Size: 4.