Halibut With Spring Onion And Summer Squash Saute Recipes

HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE

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.

SAUTEED SUMMER SQUASH WITH ONIONS AND MINT

Steps:

• Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
• Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.

HALIBUT SAUTE

Steps:

• Cut halibut into 1-inch cubes.
• Season halibut with salt and pepper.
• Saute halibut chunks in 2 tablespoons oil barely cooked.
• Remove from skillet and reserve.
• Saute vegetables in remaining oil until crisp-tender.
• Return halibut to skillet and add ground ginger.
• Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture.
• Cook and stir until thickened and halibut chunks will flake with a fork.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.