Halibut with Spring Onion and Summer Squash Sauté

By LRay

Halibut with Spring Onion and Summer Squash Sauté
The keys to this dish? Use as many types of squash as you can, and heat the oil in the skillet until it's almost smoking.

4 servings

Recipe by Jeff Cerciello

Photograph by Peden & Munk

June 2012

Ingredients

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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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

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

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

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