ALASKA HALIBUT SAUTE

• 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
• ¼ tsp. grated gingerroot*
• ¼ 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. 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 ¼ 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.

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