Instructions: Remove skin and bones from halibut; cut into 1-inch cubes. Season halibut with salt and pepper. Saute in 2 tablespoons oil until barely cooked; remove halibut from skillet.

Saute vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add 1/4 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.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.