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Halibut with Spicy Squash and Tomatoes

Photo: Dana Gallagher; Styling: Anna Last
Prep time 15 mins
Other time 15 mins
Yield Makes 4 servings

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 pepper
  • 1 28-ounce can diced tomatoes
  • 4 6-ounce pieces skinless halibut fillet

Nutrition Information

  • calories 297
  • protein 41 g
  • carbohydrate 13 g
  • sugars 8 g
  • fiber 3 g
  • fat 8 g
  • satfat 1 g
  • sodium 653 mg
  • cholesterol 59 mg

How to Make It

  1. 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, 1/2 teaspoon salt, and 1/4 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 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle it in the vegetables. Cover and simmer over medium-low heat until the halibut is opaque throughout and beginning to flake, 10 to 12 minutes.