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Alaska Halibut Sauté


Servings: Serves 4 people

1 lb. Alaska halibut, thawed if
3 Tbsp oil, divided
1 cup thinly sliced carrots
1 cup sliced celery
1 cup diagonally sliced green onions
1 cup broccoli florets
1/4 tsp ginger root, grated
1/4 cup chicken broth or water
2 tsp cornstarch
1 tsp lemon or lime peel, grated


Remove the bones and skin from the halibut and cut into 1" cubes.

Season the halibut with salt and pepper.

Sauté in 2 Tbsp of oil until barely cooked, then remove the halibut from the skillet.

Sauté the vegetables in the remaining oil until they are crisp-tender.

Return the halibut to the skillet.

Add 1/4 tsp salt and ginger.

Combine the chicken broth, cornstarch, and lemon peel, then add to the fish mixture.

Cook, stirring, until thickened and the halibut flakes when tested with a fork.

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