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Alaska Halibut Saute

1 pound halibut -- thawed if necessary
Salt -- to taste
Freshly-ground black pepper -- to taste
3 tablespoons oil -- divided
1 cup thinly-sliced carrots
1 cup sliced celery
1 cup diagonally sliced green onions
1 cup broccoli florets
1/4 teaspoon grated fresh gingerroot
(or substituted 1/4 tspn ground ginger)
1/4 cup chicken broth or water
2 teaspoons cornstarch
1 teaspoon grated lemon or lime peel

Remove skin and bones 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 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.

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