| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Halibut Saute

1 pound halibut, thawed if necessary
1/8 teaspoon salt and pepper
3 tablespoons vegetable oil, divided use
1 cup each sliced carrots, sliced celery, sliced green onions and broccoli flowerets
1/4 teaspoon grated ginger root*
1/4 cup chicken stock or water
2 teaspoons cornstarch
1 teaspoon grated lemon or lime peel

1. Remove bones and skin 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.
2. Saute vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add 1/4 teaspoon salt and ginger.
3. Combine stock, cornstarch and lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes when tested with a fork.

Makes 4 servings.

*One-fourth teaspoon ground ginger may be substituted.

Recipe and photo courtesy of Halibut Association of North America.