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29 Aug

Seared Halibut with Summer Vegetables

Seared Halibut with Summer Vegetables (great for all phases)


  • 4 spring onions or large scallions, bulbs separated from tops
  • 2 tablespoons olive oil, divided
  • ¾ pound assorted summer squash (2 small), cut into 1-inch pieces
  • 1½ teaspoons thyme leaves plus 2 sprigs
  • Kosher salt
  • freshly ground black pepper
  • 2 8-ounce skinless halibut fillets


Cut onion bulbs in half lengthwise. Cut the tops/dark green parts into 2-inch pieces to measure ½ cup. Heat 1½ teaspoons of oil in a large skillet set over medium-high heat. Add the bulbs, cut side down, and cook until golden, about 3 minutes. Transfer to a plate and set aside.

Add the squash and cook, stirring occasionally, about 5 minutes or until golden brown and tender. Add the onion tops and cooked onion bulbs and the 1½ teaspoons of fresh thyme. Cook for an additional minute, or until the onion tops are slightly wilted. Transfer vegetable mixture to a plate.

Season the halibut with salt and pepper. Add to the skillet, along with the sprigs of thyme, and cook until the fish is golden brown, about 5 minutes. Flip and continue cooking about 2 minutes, or until the fish is cooked through and opaque in the center. Divide vegetable mixture among plates and top with halibut. Serve immediately.

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