Cajun Spiced Halibut And Summer Vegetables – a delicious recipe with Olive Oil, red onion, yellow bell pepper, red bell pepper, zuchinni, yellow crook. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut all vegetables into 1/2 inch pieces. Toss onion and bell pepper with 1 T. oil and season with spice mix, salt & pepper. Heat 1 T. oil in saute pan. Saute over med. high heat until onion starts to carmelize. In the same bowl toss zuchinni and squash with additional spices, add more oil if necessary. Add to onion mixture and continue to saute until vegetables are crisp tender. While squash is cooking, lightly brush fish with remaining oil, sprinkle with seasoning, salt and pepper. Remove vegetables from pan and divide onto heated plates. In same pan over high heat saute halibut for 2 minutes, turn over and cook another 3 minutes or until cooked through. Place on top of vegetables and serve.
2
2 lbs. halibut filet - cut into 4 equal pieces
676
kcal
Calories
75
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 T. Olive Oil - divided, 1/2 red onion, 1/2 yellow bell pepper, 1/2 red bell pepper, and more.
Yes, Cajun Spiced Halibut And Summer Vegetables falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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