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.