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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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