Halibut with Spicy Squash and Tomatoes

Photo: Dana Gallagher; Styling: Anna Last

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

September 2008