Halibut with Spring Onion and Summer Squash
Ingredients
- 8 spring onions or large scallions (bulbs separated from tops)
- 4 tbsp olive oil divided
- 1 ½ pounds assorted summer squash cut into 1 inch pieces
- 1 tbsp thyme leaves plus 4 sprigs
- kosher salt
- fresh ground black pepper
- 1 ½ pounds Halibut fillets skinless & cut into 4 portions
Instructions
- Cut onion bulbs in half lengthwise (quarter if larger). Cut enough onion tops into 2 inch lengths to measure 1 cup.
- Heat 1 tbsp olive 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 the same skillet.
- Add squash. Cook, stirring occasionally, until golden brown and just tender, about 5 minutes.
- Stir in onion bulbs, onion tops, and 1 tbsp thyme leaves. Season with salt and pepper and cook until onion tops wilt, about a minute longer.
- Remove from heat, set squash mixture aside.
- Meanwhile, season halibut on both sides with salt and pepper.
- Grill on a preheated grill for 10 minutes, or until fish is done and flakes easily with a fork.
- Serve halibut with squash mixture.