Steamed Halibut With Zucchini, Squash, And Martini Relish
Halibut, zucchini, and summer squash are harmoniously steamed in parchment paper packets and topped with a tasteful martini relish. (Jump to Recipe)
Cooking in parchment is known to be one of those classic techniques that carefully steams the ingredients but also infuses it with aromatic flavors.
Zucchini and summer squash are in season right now so they were perfect for arranging some kind of veggie under the fillet of halibut. I was gifted these two beautiful fillets of halibut by a friend who’s husband fishes for a hobby. And I could not wait to whip this healthy recipe up in parchment paper packets!
Halibut is such a tender, light, and flakey kind of fish. It is found in most grocery stores, but if you are having a hard time locating it, you may sub it out with another white-flesh kind of fish. Another great option for subbing out the veggies would be to use asparagus or thinly sliced carrots.
If you love this quick and easy weeknight recipe, I bet you’ll love these too!:
Chicken Patties With Cilantro Lime Rice And Sun-Dried Tomato Aioli
Spaghetti With Light Cherry Tomato Sauce
Asparagus And Walnut Basil Pesto Penne
If you make this Steamed Halibut With Zucchini, Squash, And Martini Relish, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it. Or, better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Steamed Halibut With Zucchini, Squash, And Martini Relish
Ingredients
For The Fish
- 2 zucchini, sliced into 1/2 inch rounds
- 2 yellow squash or summer squash, sliced into 1/2 inch rounds
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Italian seasoning
- 3 tbsp olive oil
- 4 (5-6 oz each) skinless halibut fillets
- 2 lemons, cut into wedges
- microgreens, optional for serving
For The Relish
- 1/3 cup manzanilla olives stuffed with pimiento, finely chopped
- 1/3 cup roasted red peppers, finely chopped
- 2 green onions, sliced
- 2 sprigs fresh oregano, finely chopped
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp salt
Instructions
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Preheat oven to 400 degrees F.
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Combine zucchini, squash, salt, pepper, Italian seasoning and 2 tbsp olive oil in a medium bowl.
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Lay out four 14-inch-long sheets of parchment paper on a work surface. Divide the zucchini/squash among the four parchment papers and place into the center. Put the halibut fillets on top of the bed of zucchini/squash. Brush the fillets with olive oil, season with salt and pepper, and give each fillet a squeeze of a lemon wedge.
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Fold the parchment over the fish, then fold the edges over in small pleats to seal the parchment packet. Transfer all four packets to a large baking sheet. Bake for 20 minutes until veggies are tender and fish is cooked through.
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While the fish is cooking, combine all of the relish ingredients in a small bowl and set aside.
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Once fish is done, snip the parchment open with scissors, serve the fish with martini relish and additional lemon wedges.
My husband doesnt like olives, any suggestions for replacing in the relish or something completely different?
Hi Taylor! Another great option would be to pair the halibut with a salsa or a crema.
-Avocado crema: blend avocado, cilantro, lime juice, plain greek yogurt, salt, and pepper.
-Mango salsa: mango, red bell pepper, cilantro, red onion, jalapeño, lime juice, salt, and pepper.
-Avocado tomato salsa: avocado, cherry tomatoes, cucumber, red onion, cilantro, lime juice, salt, and pepper.
Just to name a few ideas..