50+ Friends Club Cookbook
Fish and Shellfish

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Halibut and Vegetable Saute'

From the Kitchen of: H@ppy

1	lb	halibut, thawed if frozen
		salt and pepper to taste
		oil
1	c.	thinly-sliced carrots
1	c	sliced celery
1	c	diagonally sliced green onions
1	c	broccoli florets
1/2	tsp	rated fresh gingerroot
1/4	c	chicken broth
2	tsp	cornstarch
1	tsp	fresh grated lemon peel

• Remove skin and bones from the halibut. Cut into cubes. Season with the salt and pepper.
• Saute' in oil until just barely cooked. Remove from pan.
• Saute' vegetables in oil until crips and tender.
• Return the halibut to the skillet. Add 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.
• 4 Servings