Summer Sauté Halibut with White Beans

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Summer Sauté Halibut with White Beans

Yield 4

ingredients

• 1 pound of halibut
• Avocado oil spray
• Juice of one lemon
• 1/4 teaspoon salt
• freshly cracked pepper
• 1 tablespoon + 2 teaspoons olive oil, divided
• 4 cloves garlic, minced
• 1 large zucchini, sliced thin
• 1 large summer squash, sliced thin
• 1 pint cherry tomatoes
• 1 15 ounce can of white beans (navy, Great Northern, cannellini), drained and rinsed
• 4 ounces arugula or baby spinach
• Handful of fresh basil, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon crushed red pepper (optional)

Instructions

1. Preheat the oven to 350 F and heat a pan to medium-high with avocado oil spray
2. Rinse fish, pat dry, and dress with lemon juice, salt, and pepper. Sear in the pan, flesh side down until browning (about 2-3 minutes)
3. Flip fish and roast it in the oven for 12-15 minutes (depending on thickness of the fish) or until it registers 145 F internal temperature
4. While the fish is cooking, heat another large pan to medium with 1 tablespoon olive oil. Add garlic and cook for 1 minute.
5. Add zucchini and squash and sauté for 2 minutes. Add tomatoes, and cook until tomatoes are starting to burst (you can poke them with a fork to move them along).
6. Add beans, and stir to heat through.
7. Add greens and basil, stir until just wilted. Season to taste with salt and pepper. Add crushed red pepper if using.
8. Remove fish from oven and remove skin with a sharp knife. Divide fish and veggies between 4 plates, drizzle with olive oil, and serve.

Nutrition Facts

Calories

319

Fat

10 g

Sat. Fat

1.5 g

Carbs

27 g

Fiber

8 g

Net carbs

19 g

Sugar

7 g

Sodium

524 mg

Protein

33 g

Cholesterol

82 mg