Vegetable-Topped Halibut

Directions

1. 1
   To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
2. 2
   Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
3. 3
   Drain and return the vegetables to the pan.
4. 4
   In a large skillet, bring chicken broth to a boil.
5. 5
   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).
6. 6
   Remove fish from the broth using a slotted spoon and place on individual serving plates.
7. 7
   While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
8. 8
   Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
9. 9
   Cook and stir an additional 2 minutes; spoon sauce over fish.
10. 10
    Garnish with fresh basil or lemon slices and enjoy.