Tue. Apr 23rd, 2024

Zucchini Noodles with Halibut


8–10 ounces halibut (or sub-Salmon, Tofu, Sea Bass, Cod, Scallops, Shrimp)

1 garlic clove, smashed

1–2 tablespoons olive oil

salt and pepper to taste


1 tablespoon olive oil

1 fat shallot, sliced thin

3 garlic cloves, chopped

12–16 ounces zucchini noodles (zoodles)

salt and pepper to taste

2 teaspoons lemon zest

½ cup chopped Italian parsley

1 tablespoon lemon juice (more to taste)

Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese (optional)


Preheat oven to 375F

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, (sear without moving it too much). Once both sides are golden, place in the warm oven until cooked through to your liking (3 – 6 minutes – time will depend on thickness of the cut)

In a large skillet, heat more oil over medium heat and add onions and garlic, stirring until softened, 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 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.