Steamed Fish and Vegetables
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 head broccoli, cut into florets
- 3 yellow squash or zucchini, cut into 1/2-inch rounds
- kosher salt and black pepper
- 4 8-ounce skinless halibut fillets (about 1 inch thick)
- 4 teaspoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh herbs, such as basil, flat-leaf parsley, or thyme (optional)
- 2 lemons, halved
Directions
- Place a steamer in a large saucepan. Add enough water to reach just below it. Bring to a boil.
- Add the broccoli and squash and steam, covered, until tender, about 7 minutes. Transfer to a bowl, season with ¼ teaspoon salt, and cover.
- If necessary, add more water to the pan. Return to a boil. Season the halibut with ½ teaspoon salt and ¼ teaspoon pepper.
- Place the halibut on the steamer, cover, and cook until it flakes easily and is the same color throughout, about 7 minutes.
- Drizzle the halibut and vegetables with the oil. Sprinkle with the herbs (if using) and serve with the lemon halves.
Nutritional Information
- Per Serving
- Calories 295Calories From Fat 26.8%
- Protein 40g
- Carbohydrate 17g
- Fat 9g
- Sat Fat 1.3g
- 4.6g
- 1.9g
- Fiber 7g
- Sugar 6g
- 50.9%
- 22.3%
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Choose halibut fillets with flesh that is a translucent, shiny white and springy to the touch.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
