Halibut With Spring Onion And Summer Squash Sauté
If you have roughly 45 minutes to spend in the kitchen, Halibut With Spring Onion And Summer Squash Sauté might be a spectacular gluten free, dairy free, paleolithic, and primal recipe to try. For $7.01 per serving, you get a main course that serves 4. One portion of this dish contains around 35g of protein, 17g of fat, and a total of 324 calories. 21 person found this recipe to be tasty and satisfying. If you have halibut fillets, summer squash, olive oil, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. It is brought to you by Bon Appetit. Overall, this recipe earns an awesome spoonacular score of 98%. Seared Halibut with Summer Vegetable Sauté, Asparagus, Spring Onion, and Morel Mushroom Sauté, and Summer Squash Saute for Two are very similar to this recipe.
Servings: 4
Ingredients:
4 6-oz skinless halibut fillets
Kosher salt and freshly ground black pepper
4 Tbsps (or more) olive oil, divided
8 spring onions or large scallions, bulbs separated from tops
1 1/2 lbs assorted summer squash, cut into 1-inch pieces
1 Tbsp thyme leaves plus 4 sprigs
Equipment:
frying pan
Cooking instruction summary:
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 saut among plates; top with halibut.
Step by step:
1. Cut onion bulbs in half lengthwise (quarter if large).
2. Cut enough onion tops into 2" lengths to measure 1 cup.
3. Heat 1 Tbsp. oil in a large skillet over medium-high heat until almost smoking.
4. Add onion bulbs, cut side down; cook until golden, about 3 minutes.
5. Transfer to a plate.
6. Heat 1 Tbsp. oil in same skillet.
7. 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.
8. Remove from heat; set squash mixture aside.
9. Heat remaining 2 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt.
10. 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 saut among plates; top with halibut.
Nutrition Information:
covered percent of daily need
