Halibut with Squash & Tomatoes
Halibut? Good. Squash? Good.
Full Recipe Video: Halibut and Veggies
Servings: 3-4
Ingredients:
Halibut:
1.5-2 lbs. Halibut Filets
Salt & Pepper to taste
Garlic powder to taste
Olive Oil
Veggies & Sauce:
2-3 garlic cloves; minced
2 yellow squash; cut into 2-3” strips
1 cup cherry tomatoes; halved
Salt & Pepper to taste
Garlic powder to taste
1/2 lemon
3/4 cup white wine
1 tbsp. fresh parsley; chopped fine
1/4 stick butter
1 lb. spinach
Olive oil
Before cooking and seasoning your fish, make sure you remove them from the refrigerator and bring them to room temperature (about 15-20 mins before cooking). Pat dry and season halibut filets (skin on) with salt, pepper, and garlic powder to taste. Coat a large frying pan with olive oil. On medium heat, cook your filets 2 minutes on each side. Don’t move fish around the pan. Remove from pan to a plate and cover with foil. Set aside.
In the same pan on medium heat, brown the garlic. Add squash and tomatoes. Season with salt, pepper, and garlic powder to taste. Cook until tender, about 7 minutes. While veggies are cooking, squeeze lemon juice and add white wine. Stir in parsley. Add butter and combine.
In a separate pot or pan, sauté spinach in olive oil, salt, pepper, and garlic powder until cooked. You can do this ahead of time and reheat when getting closer to serving.
When veggies are fully cooked, add halibut filets back to sauce and cook for another 2-3 minutes in the sauce.
To serve, spoon bed of spinach onto each plate, and top with halibut filet. Generously spoon veggies and sauce over each filet. You could also serve this on a platter.
Notes:
We liked the idea of keeping this dish healthy, so we served it over spinach. You could easily serve this over a bed of rice as well. We always recommend getting your fish from a quality fish counter or market. You will always notice the difference!
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