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:

Quickview
323k Calories
34g Protein
16g Total Fat
9g Carbs
100% Health Score
Limit These
Calories
323k
16%

Fat
16g
26%

  Saturated Fat
2g
16%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
83mg
28%

Sodium
321mg
14%

Get Enough Of These
Protein
34g
69%

Selenium
78µg
112%

Vitamin K
117µg
111%

Vitamin B6
1mg
67%

Vitamin B3
12mg
61%

Vitamin D
7µg
53%

Vitamin C
41mg
50%

Phosphorus
486mg
49%

Potassium
1334mg
38%

Vitamin B12
1µg
31%

Folate
102µg
26%

Vitamin E
3mg
24%

Manganese
0.43mg
21%

Vitamin A
1035IU
21%

Magnesium
80mg
20%

Vitamin B2
0.34mg
20%

Fiber
3g
14%

Vitamin B1
0.2mg
13%

Iron
1mg
11%

Vitamin B5
0.89mg
9%

Zinc
1mg
9%

Copper
0.18mg
9%

Calcium
80mg
8%

covered percent of daily need
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