Halibut or Salmon Sauté

This dish is wonderful served on basmati brown rice with a spinach salad. Halibut and salmon are both coldwater fish that are high in omega-3 fatty acids, which have numerous health benefits, particularly in maintaining good brain function.

1 pound halibut or salmon
 {sea salt} to taste, plus 1/4 teaspoon, divided
 {black pepper} to taste
2 tablespoons extra virgin olive oil, divided
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup thinly sliced green onions
1 cup broccoli florets
1 teaspoon peeled and grated fresh ginger root
1/4 cup vegetable broth or broth made with {vegetable broth powder} or 1/4 cup chicken broth or broth made with {chicken broth powder}
2 teaspoons cornstarch or 2 teaspoons arrowroot
1 teaspoon grated {lemon peel} or 1 teaspoon lime peel
Remove and discard the skin and bones from the halibut or salmon. Cut into 1" cubes. Season fish with salt and pepper and set aside.

In a sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the fish and sauté until barely cooked, about 5 minutes. Remove fish from skillet.

Sauté carrots, celery, onions and broccoli in remaining oil until al dente. Return fish to skillet. Add 1/4 teaspoon salt and ginger. Combine broth, cornstarch, and lemon peel in a small bowl; add to fish mixture. Cook and stir until thickened and the fish flakes when tested with a fork.

Ease of Preparation: Easy

Preparation Time: 25-30 min

Cook Time: 10-20 min

Servings: 3

Recipe By: Elson M. Haas, MD & Patty James, MS

From:  More Vegetables, Please!
Used with permission of New Harbinger Publications

Nutrition Facts
As prepared, each serving contains 295 calories, 13g total fat, 48mg cholesterol, 300mg sodium, 11g total carbohydrate and 34g protein.