- 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
- 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
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.