Ingredients

• 1 lb Halibut
• 2 Tbsp oil, divided
• ¾ to 1 cup each thinly sliced carrots, celery, green onion sliced on the diagonal, and broccoli florets
• ¼ tsp grated ginger root
• ¼ cup chicken stock
• 2 tsp cornstarch
• 1 tsp grated lemon peel

Directions

1. Cut halibut into 1 inch cubes. 
2. Season with salt and pepper to taste. 
3. Sauté halibut in 2 Tbsp oil until barely cooked; remove from skillet. 
4. Sauté vegetables in remaining oil until crisp tender.
5. Return fish to skillet.  Add ¼ tsp salt and ginger. 
6. Combine stock, cornstarch and lemon peel and add to fish and vegetable mixture.
7. Cook and stir until thickened and halibut flakes easily.  Serve with rice or pasta.