Halibut Zucchini Saute
Elevate your weeknight dinner routine with this vibrant and healthy Halibut Zucchini Sauté, a quick and flavorful dish that’s ready in just 25 minutes! Succulent, golden-browned halibut fillets are paired with tender-crisp zucchini, infused with the aromatic warmth of garlic, a hint of crushed red pepper, and the brightness of fresh lemon and parsley. Cooked in heart-healthy olive oil, this one-skillet recipe minimizes cleanup while maximizing flavor, making it a perfect choice for seafood lovers looking to enjoy a light and nutritious meal. Serve straight from the pan for a rustic presentation, and don’t forget an extra lemon wedge for that final zesty touch! Perfect for a low-carb dinner or paired with a side of crusty bread for a Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) halibut fillets
- 3 medium zucchini
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 large lemon
- 3 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Pat the halibut fillets dry with a paper towel and season both sides with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Set aside.
Slice the zucchinis into thin half-moons and mince the garlic cloves. Zest and juice the lemon, keeping them separate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the halibut fillets to the pan and cook for 3-4 minutes on each side until they are golden brown and just cooked through. Remove the fillets from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the zucchini to the skillet and season with the remaining 0.5 teaspoon salt, 0.25 teaspoon black pepper, and the crushed red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Return the cooked halibut fillets to the skillet, nestling them among the zucchini. Pour the lemon juice over the top, then sprinkle with lemon zest and fresh parsley.
Allow everything to heat through for 1-2 minutes. Serve immediately, either from the skillet or plated with an extra garnish of parsley and a wedge of lemon if desired.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 8371 mg | 364% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 42.8 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 5793 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
