
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
- 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.
- Sauté vegetables
in remaining oil until crisp-tender. Return halibut to skillet.
Add 1/4 teaspoon salt and ginger.
- 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.