Lemony Zucchini with Halibut

This lemony zucchini noodle dish with tender halibut creates a restaurant-quality meal right at home without the carb overload. The bright citrus flavors complement the delicate fish perfectly while the zucchini noodles provide a light yet satisfying base.

I discovered this dish during my quest to reduce carbs without sacrificing flavor. The first time I served it to my family, there was complete silence at the dinner table followed by requests for seconds which is always the highest compliment.

Ingredients

• Halibut fillets: chosen for their delicate sweet flavor and firm texture look for wild-caught when possible
• Fresh zucchini: transformed into noodles providing a nutritious alternative to pasta
• Shallots: offering a milder sweeter flavor than regular onions
• Fresh garlic cloves: for essential aromatic base select firm heads without sprouting
• Extra virgin olive oil: use a good quality one as the flavor will be prominent
• Fresh Italian parsley: bringing bright herbal notes choose bunches with vibrant green leaves
• Lemon: both zest and juice for that crucial acidic brightness
• Cherry tomatoes: adding sweet juicy bursts of color and flavor

Step-by-Step Instructions

Prepare the Fish:

Begin by patting the halibut completely dry with paper towels as moisture prevents proper searing. Season generously with salt and pepper on both sides. Heat olive oil in a skillet with a smashed garlic clove to infuse the oil. When the oil shimmers sear the fish undisturbed until a golden crust forms about 3 minutes per side. The hallmark of properly seared fish is that it releases naturally from the pan when ready.

Create the Zucchini Base:

While the fish finishes in the oven warm olive oil in a large skillet over medium heat. Add thinly sliced shallots and chopped garlic sautéing gently until they become translucent and aromatic about 3 minutes. Stir frequently to prevent browning which can create bitterness.

Cook the Zucchini Noodles:

Add your zucchini noodles to the aromatic base and season with salt and pepper. Toss gently with tongs to coat evenly in the oil. Cook for approximately 4 minutes until just tender but still maintaining some texture. Overcooking will result in mushy noodles so watch them carefully.

Finish with Brightness:

Off the heat stir in the fresh lemon zest chopped parsley and squeeze of fresh lemon juice. The residual heat will release the aromatic oils from the zest and slightly wilt the herbs. Taste and adjust seasoning adding more salt or lemon juice as needed.

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The lemon zest is truly the secret weapon in this dish. I discovered its importance accidentally when I doubled the amount called for in a similar recipe. The intensified citrus aroma completely transformed the dish from good to unforgettable, creating that restaurant quality finish that makes people wonder what your secret ingredient might be.

Protein Alternatives

This recipe works beautifully with numerous proteins beyond halibut. Salmon offers a richer flavor and higher omega3 content while still maintaining that delicate texture. Firm white fish like cod or sea bass make excellent budget friendly options. For a vegetarian version, extra firm tofu pressed and seared provides a satisfying protein source that absorbs the lemon and garlic flavors beautifully.

Make Ahead Strategy

While best served immediately, you can prepare components ahead of time to streamline dinner. Spiralize zucchini up to two days in advance and store in the refrigerator wrapped in paper towels to absorb excess moisture. Slice shallots and chop garlic and herbs the morning of serving and refrigerate in separate containers. The actual cooking process takes only minutes when the prep work is done ahead.

Serving Suggestions

This dish stands beautifully on its own, but can be enhanced with thoughtful accompaniments. A simple side of crusty bread allows for soaking up the flavorful juices especially for those not counting carbs. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the lemony notes perfectly. For a complete dinner party presentation, start with a light fennel salad to prepare the palate for the delicate flavors to follow.

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Frequently Asked Questions About Recipes

→ Can I use other fish instead of halibut?

Yes! This dish works beautifully with salmon, sea bass, cod, scallops, or shrimp. For a vegetarian option, firm tofu makes an excellent substitute - just adjust cooking times accordingly.

→ How do I know when the halibut is cooked properly?

Properly cooked halibut should be opaque and flake easily with a fork. For a 1-inch thick piece, this typically takes 3-6 minutes in a 375°F oven after searing. Avoid overcooking as halibut can dry out quickly.

→ How do I make zucchini noodles if I don't have a spiralizer?

While a spiralizer creates ideal zucchini noodles, you can also use a vegetable peeler to create wide ribbons, a julienne peeler for thin strands, or a sharp knife to carefully cut the zucchini into thin strips.

→ Is this dish keto-friendly?

Yes! With only 15.2g of carbohydrates and 4.1g of fiber per serving, this dish fits well within keto guidelines. The healthy fats from olive oil and protein from halibut make it a balanced low-carb meal.

→ How can I prevent the zucchini noodles from becoming soggy?

To prevent soggy zucchini noodles, don't overcook them - sauté for just about 4 minutes until they soften slightly but still have some bite. Also, avoid salting them too early as salt draws out moisture from the zucchini.

→ Can I prepare any components of this dish ahead of time?

You can spiralize the zucchini and store it in the refrigerator for 1-2 days. The fish is best prepared fresh, but you can prep all ingredients and have them ready to go. The entire dish comes together quickly once cooking begins.