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Steamed Fish and Vegetables

Photo: Sang An
Prep time 10 mins
Other time 15 mins
Yield Makes 4 servings


  • 1 head broccoli, cut into florets
  • 3 yellow squash or zucchini, cut into 1/2-inch rounds
  • 3/4 teaspoon kosher salt
  • 4 8-ounce skinless halibut fillets (about 1 inch thick)
  • 1/4 teaspoon black pepper
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh herbs (such as basil, flat-leaf parsley, or thyme) (optional)
  • 2 lemons, halved

Nutrition Information

  • calories 295
  • protein 40 g
  • carbohydrate 17 g
  • fat 9 g
  • satfat 1.3 g
  • monofat 4.6 g
  • polyfat 1.9 g
  • fiber 7 g
  • sugars 6 g
  • calories 50.9 %
  • calories 22.3 %
  • caloriesfromfat 26.8 %

How to Make It

  1. Place a steamer in a large saucepan. Add enough water to reach just below it. Bring to a boil. Add the vegetables, cover, and steam until tender, about 7 minutes. Transfer to a bowl and season with 1/4 teaspoon of the salt. Cover to keep warm.

    If necessary, add more water to the pan. Return to a boil. Season the halibut with the remaining salt and the pepper. Place the halibut on the steamer, cover, and cook until it flakes easily and is the same color throughout, about 7 minutes.

    Drizzle the halibut and vegetables with the oil. Sprinkle with the herbs (if using) and serve the lemon halves on the side.