Seared Halibut with Summer Vegetable Sauté
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.
- YIELD: 2 servings
4 spring onions or large scallions, bulbs separated from tops
2 tablespoons olive oil, divided
¾ pound assorted summer squash (2 small), cut into 1-inch pieces
1½ teaspoons thyme leaves plus 2 sprigs
Kosher salt and freshly ground black pepper
2 6-ounce skinless halibut fillets
- 1
Cut onion bulbs in half lengthwise. Cut the tops/dark green parts into 2-inch pieces to measure ½ cup. Heat 1½ teaspoons of oil in a large skillet set over medium-high heat. Add the bulbs, cut side down, and cook until golden, about 3 minutes. Transfer to a plate and set aside.
- 2
Add about another 1½ teaspoons of oil to the skillet. Add the squash and cook, stirring occasionally, about 5 minutes or until golden brown and tender. Add the onion tops and cooked onion bulbs and the 1½ teaspoons of fresh thyme. Cook for an additional minute, or until the onion tops are slightly wilted. Transfer vegetable mixture to a plate.
- 3
Heat remaining tablespoon of oil in the skillet. Season the halibut with salt and pepper. Add to the skillet, along with the sprigs of thyme, and cook until the fish is golden brown, about 5 minutes. Flip and continue cooking about 2 minutes, or until the fish is cooked through and opaque in the center. Divide vegetable mixture among plates and top with halibut. Serve immediately.
I completely agree about enjoying summer while it lasts! This recipe looks delicious, I’ll definitely have to give it a try before our squash supply runs out here in VA!
This is so up Michael’s alley. I love that it looks so elegant, but will be a cinch to whip up on a weeknight. I’m so glad you shared this. I’m trying to embrace the remains of summer, which will still remain for quite some time here, and this dish will be one fantastic way to do that.