Lemony Zucchini Halibut (Printable Version)
Seared halibut atop tender zucchini noodles infused with lemon, garlic and fresh herbs - a quick, healthy weeknight dinner.
# Ingredients:
01 -
8–10 ounces halibut (or substitute salmon, tofu, sea bass, cod, scallops, shrimp)
02 -
1 garlic clove, smashed
03 -
1–2 tablespoons olive oil
04 -
Salt and pepper to taste
→ Noodles
05 -
1 tablespoon olive oil
06 -
1 fat shallot, sliced thin
07 -
3 garlic cloves, rough chopped
08 -
12–16 ounces zucchini noodles (zoodles)
09 -
Salt and pepper to taste
10 -
2 teaspoons lemon zest
11 -
1/2 cup chopped Italian parsley (or substitute 1/4 cup basil)
12 -
1 tablespoon lemon juice (more to taste)
13 -
Sweet cherry tomatoes, halved for garnish
14 -
Chili flakes for garnish (optional)
15 -
Shaved pecorino cheese for garnish (optional)
# Steps:
01 -
Preheat the oven to 375°F (or use a toaster oven).
02 -
Heat olive oil in a medium skillet over medium heat. Add the smashed garlic clove and swirl to infuse the oil with garlic flavor.
03 -
Pat the halibut dry and season both sides with salt and pepper. Sear the fish on both sides in the skillet until golden. Once golden, transfer the skillet to the oven and cook until the fish is done to your liking, approximately 3–6 minutes depending on thickness.
04 -
In a large skillet, heat more olive oil over medium heat. Add the sliced shallots and chopped garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until softened, about 4 minutes.
05 -
Add the lemon zest, chopped parsley, and a squeeze of lemon juice to the zucchini noodles. Taste and adjust the seasoning with more salt and lemon juice as needed. Divide the noodles between two bowls.
06 -
Top each bowl of zucchini noodles with halibut. Garnish with halved cherry tomatoes, chili flakes, and shaved pecorino cheese, if desired.
# Notes:
01 -
This recipe can easily be divided in half to serve one person.