Mornings are starting to get cooler here in Virginia, but if the last two summers are any indication, fall isn’t here to stay. Looking at Pinterest, however, you’d never know this. I get being over summer, but I’m not quite ready to start posting pumpkin recipes just yet, either. My farmers market is still bursting with summer squash, and I fully intend on enjoying it as long as I can. After all, soon it will make way for butternut squash, and I won’t get the opportunity to enjoy recipes like this one again until next year.
We don’t cook much seafood, but that’s something we’ve been trying to change. When I saw this recipe, I knew immediately that I had to have it. There are times when recipes and/or photos jump out at me, and this was one of those times. This recipe is simple but elegant. The halibut is flavored with salt, pepper and fresh thyme. That’s it, and that’s all it needs. You can use whatever varieties of summer squash are available in your area. If you can’t find spring onions or large scallions, give pearl onions a try. This dish is the epitome of summer cuisine, and it will definitely be making another appearance in our house before the season is over.