Halibut with Spring Onion and Summer Squash Saute
Halibut with Spring Onion and Summer Squash Saute is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Cut onion bulbs in half lengthwise (quarter if large).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut onion bulbs in half lengthwise (quarter if large).
Cut enough onion tops into 2" lengths to measure 1 cup.
Heat 1 tablespoon 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 tablespoon 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 tablespoon 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 tablespoons 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.