Halibut With Spicy Squash and Tomatoes
Serves 4|
Hands-On Time:
15m
|
Total Time:
30m
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 small yellow squash, cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 1 jalapeño, seeded and thinly sliced
- kosher salt and black pepper
- 1 28-ounce can diced tomatoes
- 4 6-ounce pieces skinless halibut fillet
Directions
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes.
- 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.
- Stir in the tomatoes and their liquid. Season the halibut with ½ teaspoon salt and ¼ teaspoon pepper and nestle it among the vegetables.
- Cover and simmer over medium-low heat until the halibut is opaque throughout and beginning to flake, 10 to 12 minutes.
Nutritional Information
- Per Serving
- Calories 297
- Fat 8g
- Cholesterol 59mg
- Carbohydrate 13g
- Sodium 653mg
- Protein 41g
- Fiber 3g
- Sugar 8g
What does this mean? See Nutrition 101.
Quick Tip
Choose halibut fillets with flesh that is a translucent, shiny white and springy to the touch.
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