Vegetable-Topped Halibut - cooking recipe

Ingredients

4 (4 ounce) halibut steaks or (4 ounce) fillets, thawed if frozen
1 small summer squash or 1 small zucchini, halved and cut into 1/4 inch slices
1 cup mushroom, sliced
1/2 onion, sliced and separated into rings
1 -2 garlic clove, minced
1/4 teaspoon lemon zest, grated
1/8 teaspoon salt
1 1/2 cups chicken broth
1 (14 1/2 ounce) can tomatoes, cut up
1 tablespoon cornstarch
1/4 teaspoon dried basil, crused
1 dash hot pepper sauce

Preparation

To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
Drain and return the vegetables to the pan.
In a large skillet, bring chicken broth to a boil.
Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
Remove fish from the broth using a slotted spoon and place on individual serving plates.
While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
Cook and stir an additional 2 minutes; spoon sauce over fish.
Garnish with fresh basil or lemon slices and enjoy.