4 (4 ounce) halibut steaks
Salt and pepper to taste
2 tablespoons olive oil, divided
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
1 cup green onions
1 cup broccoli florets
1/4 teaspoon salt
1/4 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/4 cup chicken broth or 1/4 cup water
2 teaspoons cornstarch
1 teaspoon grated lemon or lime peel

Remove skin and bones from halibut and cut into 1-inch cubes. Season halibut with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until hot. Add halibut and cook for 2 minutes. Remove halibut from skillet and keep warm. Add remaining olive oil to skillet and heat over medium heat until hot. Add vegetables and cook until crisp tender. Return halibut to skillet and add salt and ginger. Combine chicken broth, cornstarch and lemon peel and add to halibut mixture. Cook and stir until thickened and halibut flakes easily with a fork.

Makes 4 Servings
Serving Size: 4 ounces halibut and 8 ounces vegetables