Halibut With Spring Onion And Summer Squash Saute Recipes
HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE
Provided by Jeff Cerciello
Categories Fish Low Cal High Fiber Dinner Seafood Halibut Squash Spring Summer Healthy Green Onion/Scallion Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
- Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
- Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.
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HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTé
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- Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 Tbsp. oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
- Heat 1 Tbsp. oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 Tbsp. thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
- Heat remaining 2 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.
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