Halibut Zucchini Saute

Elevate your weeknight dinner routine with this vibrant and healthy Halibut Zucchini Sauté, a quick and flavorful dish that’s ready in just 25 minutes! Succulent, golden-browned halibut fillets are paired with tender-crisp zucchini, infused with the aromatic warmth of garlic, a hint of crushed red pepper, and the brightness of fresh lemon and parsley. Cooked in heart-healthy olive oil, this one-skillet recipe minimizes cleanup while maximizing flavor, making it a perfect choice for seafood lovers looking to enjoy a light and nutritious meal. Serve straight from the pan for a rustic presentation, and don’t forget an extra lemon wedge for that final zesty touch! Perfect for a low-carb dinner or paired with a side of crusty bread for a Mediterranean-inspired feast.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) halibut fillets
• 3 medium zucchini
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 large lemon
• 3 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes

Directions

Step 1

Pat the halibut fillets dry with a paper towel and season both sides with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Set aside.

Step 2

Slice the zucchinis into thin half-moons and mince the garlic cloves. Zest and juice the lemon, keeping them separate.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the halibut fillets to the pan and cook for 3-4 minutes on each side until they are golden brown and just cooked through. Remove the fillets from the skillet and set aside on a plate.

Step 4

Add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 5

Add the zucchini to the skillet and season with the remaining 0.5 teaspoon salt, 0.25 teaspoon black pepper, and the crushed red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.

Step 6

Return the cooked halibut fillets to the skillet, nestling them among the zucchini. Pour the lemon juice over the top, then sprinkle with lemon zest and fresh parsley.

Step 7

Allow everything to heat through for 1-2 minutes. Serve immediately, either from the skillet or plated with an extra garnish of parsley and a wedge of lemon if desired.

Nutrition Facts

Serving size	1408.1 grams (1408.1g)

Amount per serving	% Daily Value*
Calories	1891

Total Fat 61.10g	78%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 4.50g
Cholesterol 408mg	136%
Sodium 8371mg	364%
Total Carbohydrate 54.40g	20%
Dietary Fiber 7.60g	27%
Total Sugars 42.80g
Protein 252.70g	505%

Vitamin D 4082IU	20412%
Calcium 199mg	15%
Iron 6mg	35%
Potassium 5793mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 56.8%

Carbs: 12.2%