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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.