Halibut with Spicy Squash and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 red onion, chopped |
2 small yellow squash, cut into 1⁄2-inch pieces |
2 cloves garlic, chopped |
1 jalapeño, seeded and thinly sliced |
kosher salt and pepper |
1 28-ounce can diced tomatoes |
4 6-ounce pieces skinless halibut fillet |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the squash, garlic, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes. Stir in the tomatoes and their liquid. Season the halibut with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle it in the vegetables. Cover and simmer over medium-low heat until the halibut is opaque throughout and beginning to flake, 10 to 12 minutes.
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