Halibut With Spicy Squash and Tomatoes

halibut-squash
Photo by Dana Gallagher
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 297 calories
    • Fat 8 g
    • Cholesterol 59 mg
    • Sodium 653 mg
    • Protein 41 g
    • Carbohydrate 13 g
    • Sugar 8 g
    • Fiber 3 g

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 red onion, chopped
  3. Check 2 small yellow squash, cut into 1/2-inch pieces
  4. Check 2 cloves garlic, chopped
  5. Check 1 jalapeño, seeded and thinly sliced
  6. Check kosher salt and black pepper
  7. Check 1 28-ounce can diced tomatoes
  8. Check 4 6-ounce pieces skinless halibut fillet

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes.
  2. Add the squash, garlic, jalapeño, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
  3. Stir in the tomatoes and their liquid. Season the halibut with ½ teaspoon salt and ¼ teaspoon pepper and nestle it among the vegetables.
  4. Cover and simmer over medium-low heat until the halibut is opaque throughout and beginning to flake, 10 to 12 minutes.