Pan Fish Sauté


  • 1 pound halibut or other firm-fleshed white fish, cut into 1-inch cubes
  • sea salt and freshly ground black pepper to taste
  • 3/4 tablespoon olive oil
  • 1/2 cup thinly sliced carrots
  • 1/4 cup thinly sliced celery
  • 1/2 cup diagonally sliced green onions
  • 1 cup broccoli florets
  • 1 teaspoon ginger freshly grated
  • 2 teaspoons cornstarch
  • 1/4 cup low sodium chicken broth


  • Season fish cubes with salt and pepper to taste. Heat the oil in a skillet over medium-high heat. Add fish cubes and sauté until barely cooked, about 2 minutes.
  • Remove from skillet. Add vegetables to the skillet and cook, stirring constantly, until tender-crisp (about 3 minutes). Return fish cubes to the skillet and add the grated gingerroot.
  • In a small bowl or cup, combine cornstarch and chicken broth then add to skillet. Cook and stir until mixture has thickened and halibut flakes easily when tested with a fork, another 5 minutes.
  • Serve and enjoy!!


LC SERVING SUGGESTION: Serve steamed asparagus and a big green salad on the side.
SERVING SUGGESTION: Add steamed baby red potatoes tossed with butter and chopped parsley.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure chicken broth is gluten free. Use arrowroot powder instead of cornstarch.
NUTRITION: per serving: 173 Calories; 5g Fat; 25g Protein; 5g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 202mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4
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