Get ready to pair the best from land and sea. This recipe is a great way to put the abundance of summer produce to use in one eye-catching dish. Halibut is rich in various nutrients such as selenium, magnesium, vitamin B12, and omega-3 essential fatty acids. Serve it with a beautiful drink like our Holy Basil, Rose, and Blueberry Lemonade and let your eyes and belly feast.
Prep time: 15 minutes
Cooking time: 20 minutes
2 6-8 ounce halibut steaks
1 bunch of fresh thyme
¼ cup olive oil
sea salt, to taste
1 large zucchini, cut into ⅛ inch thick rounds
1 medium sized summer squash or patty pan
1 red onion, sliced thin
1 cup fresh peas
½ pound green beans, cut into 3rds
1 tablespoon fresh mint
1 pint of raspberries
First prep your vegetables by slicing the zucchini, squash, and onions. Shuck the peas and set aside. Heat a large skillet over medium heat with a few tablespoons of olive oil. Cook the onion and squashes for a few minutes, stirring occasionally until soft and translucent.
Meanwhile, bring a pot of salted water to a boil. Blanch the peas and green beans just until soft, about 2-3 minutes. Remove from the water, drain, and add to the remaining vegetables.
To cook the halibut, lightly oil a baking dish then lay a few sprigs of thyme on the bottom. Top with the halibut. Season with sea salt. Chop a few sprigs of thyme and sprinkle over the fish. Move to the oven and cook for about 5-10 minutes at 350°, being mindful not to overcook the fish. Once the veggies and fish are cooked, fold some chopped mint into the veggie pan. Season with sea salt. Divide the veggies amongst two plates and top with the fish.
Recipe by Frank Giglio
Photography by Lynn Karlin