Halibut with Zucchini & Almond Salad Recipe Video


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group,


 Halibut fillet1 Pound (4 pieces of 4 ounce each)
 Lemon zest1 Tablespoon
 Chive1 Tablespoon, chopped
 Extra virgin olive oil3 Tablespoon (2 tbsp. for the Halibut and remaining for the salad dressing)
 Regular salt2 Dash (1 dash for the Halibut and remaining for the salad dressing)
 Pepper2 Dash
 Zuchinni1 Pound
 Red onions1⁄4 Cup (4 tbs)
 Basil1 Tablespoon, julienned
 Mint1 Tablespoon, chopped finely
 Fresh lemon juice2 Tablespoon
 Almond2 Tablespoon, toasted and slivered

Nutrition Facts

Serving size

Calories 302 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 36.3 mg

Sodium 136.4 mg5.7%

Total Carbohydrates 8 g2.8%

Dietary Fiber 3.2 g12.9%

Sugars 3.3 g

Protein 27 g54.2%

Vitamin A 18.6% Vitamin C 53.6%

Calcium 11.7% Iron 11.3%

*Based on a 2000 Calorie diet


1. Season the halibut fillet with salt and pepper.
2. In a bowl combine lemon zest and chive, sprinkle mixture over the fillet. Set aside.
3. For Salad – trim the ends of the zucchini make thin ribbons.

4. In a large bowl combine zucchini, onions, basil and mints.
5. Toss the salad with extra virgin olive oil, lemon juice, salt and pepper.
6. For Fish – heat a non-stick sauté pan over medium high heat.
7. Pour in olive oil, place the fillets and cook for 10 minutes on both sides.

8. In a serving plate, place the Zucchini salad, top with halibut fillet and drizzle the left over dressing from the salad bowl and sprinkle toasted almond. Serve and enjoy!