Halibut with Spring Onions and Summer Squash Saute

By norsegal8

Ingredients

• 8 spring onions or large scallions, bulbs separated from tops
• 4 tablespoons (or more) olive oil, divided
• 1 1/2 lbs. assorted summer squash, cut into 1-inch pieces
• 1 tablespoon thyme leaves, plus 4 sprigs
• kosher salt
• black pepper
• 4 6-ounce skinless halibut fillets

Details

Servings 4

Preparation

Step 1

Cut the onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2-inch lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the onion bulbs, cut side down and cook until golden, about 3 minutes. Transfer to a plate.

Heat one tablespoon oil in the same skillet. Add the squash and cook, stirring occasionally until golden brown and just tender, about 5 minutes. Stir in the onion bulbs, onion tops and 1 tablespoon thyme leaves, season with salt and pepper and cook until the onion tops wilt, about 1 minute longer. Remove from the heat and set the squash mixture aside.

Heat the remaining 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium-high heat. Season the halibut with salt. Add the fish and thyme sprigs to the skillet and cook until the fish is golden brown, about 5 minutes. Turn the fish and cook until just cooked through and opaque in the center, about 2 minutes longer.

Divide the onion and squash saute among 4 plates; top with the halibut.