|Alaska halibut||1 Pound (thawed, if necessary)|
|Oil||3 Tablespoon (divided)|
|Carrots||1 Cup (16 tbs), thinly sliced|
|Celery||1 Cup (16 tbs), thinly sliced|
|Green onions||1 Cup (16 tbs), diagonally sliced|
|Broccoli florets||1 Cup (16 tbs)|
|Root ginger/1/4 teaspoon ground ginger||1⁄4 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Grated lemon||1 Teaspoon|
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 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.