A quick, colorful and nutritious sauté of tender chunks of mildly flavored halibut with sliced carrots, celery, green onions and broccoli flowerets in a gingered sauce.

Halibut Sauté

1 pound halibut, thawed if necessary
1/8 teaspoon salt and pepper
3 tablespoons vegetable oil - divided use
1 cup each sliced carrots, sliced celery, sliced green onions and broccoli flowerets
1/4 teaspoon grated gingerroot*
1/4 cup chicken stock or water
2 teaspoons cornstarch
1 teaspoon grated lemon or lime peel

1. Remove bones and skin 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.
2. Sauté vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add 1/4 teaspoon salt and ginger.
3. Combine stock, 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.

Recipe and photo courtesy of Halibut Association of North America.