Fresh Halibut with Assorted Summer Squash

halibut with summer squash

Make sure you’re using multiple types of summer squash. Keep it exciting!

4 servings


  • 8 spring onions or large scallions, bulbs separated from tops
  • 4 tablespoons (or more) olive oil, divided
  • 1 1/2 pounds assorted summer squash, cut into 1-inch pieces
  • 1 tablespoon thyme leaves plus 4 sprigs
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce halibut fillets


  • 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 sautĂ© among plates; top with halibut.
  • Nutritional information

    One serving contains:
    Calories (kcal) 340
    Fat (g) 18
    Saturated Fat (g) 2.5
    Cholesterol (mg) 55
    Carbohydrates (g) 8
    Dietary Fiber (g) 3
    Total Sugars (g) 4
    Protein (g) 38
    Sodium (mg) 220

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