Wild Pacific Halibut Steaks with Zucchini Noodles, Corn & Tomatoes

 
Halibut-with-zucchini-WPH.jpg

By Karen Barnaby
@KarenBarnaby

Chef’s Note: An easy sheet pan dinner for a weeknight that tastes as good as it looks!

If you double the recipe, use two sheet pans. Salting the zucchini noodles after cooking as well as using the specified size of sheet pan will prevent the noodles from becoming soggy.

 

  • 2 Tbsp - extra virgin olive oil

  • salt and pepper to taste

  • 1 large clove - garlic, minced

  • 4 - Wild Pacific Halibut steaks, 5-6 oz each and 1-inch thick

  • 1 1/2 lbs - zucchini noodles

  • 4 sprigs - thyme

  • 1 cup - halved cherry tomatoes

  • 1 cup - fresh, or frozen corn kernels, thawed

  • 1 Tbsp - unsalted butter

  • 2 tsp - freshly squeezed lemon juice

  • 1/4 cup - fresh chopped basil or mint leaves

DIRECTIONS

  1. Heat the oven to 400ºF. 

  2. Combine the oil, pepper and garlic in a large bowl. Brush the Wild Pacific Halibut steaks with this mixture and season with salt. Set aside.

  3. If the zucchini noodles are damp, roll them in paper towels to remove the moisture. Add the zucchini noodles, thyme, tomatoes and corn to the remaining oil mixture. Mix well and spread out evenly onto a 13 x 18-inch rimmed baking sheet. 

  4. Place the halibut on top and place in the oven. Bake for 15 to 18 minutes until the halibut is just cooked through or until the flesh just turns opaque and begins to flake. Adjust the cooking time for thinner or thicker steaks.

  5. Move the halibut to one side and toss the noodles with the butter, salt, lemon juice and fresh herbs, reserving a little for garnish. 

  6. Swirl the noodle mixture onto warm plates or bowls and top with the halibut. Sprinkle with the reserved herbs and serve immediately.

Serves 4.

Recipe copyright ©2020. All rights reserved.

Photo by Karen Barnaby

August  2020

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