Lemony Zucchini Noodless with Halibut
A simple, healthy Halibut recipe served over Lemony Zucchini Noodles with olive oil, garlic and parsley, topped with sweet summer tomatoes. A quick and easy low-carb meal!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Main, fish, low carb
- Method: stove-top
- Cuisine: Northwest
Ingredients
- 8-10 ounces halibut (or sub Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)
- 1 garlic clove, smashed
- 1-2 tablespoons olive oil
- salt and pepper to taste
Noodles:
- 1 tablespoon olive oil
- 1 fat shallot, sliced thin
- 3 garlic cloves, rough chopped
- 12-16 ounces zucchini noodles (zoodles)
- salt and pepper to taste
- 2 teaspoons lemon zest
- ½ cup chopped Italian parsley ( or sub ¼ cup basil)
- 1 tablespoon lemon juice (more to taste)
Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese ( optional)
Instructions
Preheat oven to 375 ( or toaster oven)
Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.
Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven.
In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
Garnish with fresh halved cherry tomatoes, and optional chili flakes and shaved pecorino cheese if you like.
Notes
This recipe can easily be divided in half, to serve 1.
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