Alaskan Halibut Sauté

1 lb. Alaska halibut, thawed if necessary
salt
pepper
3 Tbsp oil, divided
1 cup each thinly sliced carrots, sliced celery, diagonally
   sliced green onions, and broccoli florets
1/4 tsp grated ginger root
1/4 cup chicken broth or water
2 tsp cornstarch
1 tsp grated lemon or lime peel

Directions:

Remove the skin and bones from the halibut, then cut it into 1" cubes.

Season the halibut with salt and pepper.

Sauté in 2 Tbsp oil until barely cooked, then remove the halibut from the skillet.

Sauté the vegetables in the remaining oil until crisp and tender, then return the halibut to the skillet.

Add 1/4 tsp salt and ginger.

Combine the chicken broth, cornstarch, and lemon peel, then add it to the fish mixture.

Cook and stir until thickened and the halibut flakes when tested with a fork.

Notes: 

Serves 4 people