Seared Halibut With Summer Squash & Corn Cioppino – a delicious recipe with extra virgin olive oil, shallots, summer squash, corn, tomato, fresh clams. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pour the olive oil in large pot, over medium heat. Add the onions and slowly cook for 2 minutes, avoiding any coloring.
2
Add the squash, corn and tomato, and saute for 5 minutes or until tender-crisp, stirring often.
3
Add the fish stock, Chardonnay, clams and mussels. Place a lid on the pot and cook until the shellfish open (about 5 minutes).
4
Add the chopped cilantro, reduce heat, and keep warm.
5
In the meantime, season the halibut steaks with olive oil and salt. Sear the halibut in a nonstick, well-seasoned skillet until golden and just cooked, about 3 minutes per side.
6
Ladle the cioppino and shelfish into 4 large bowls or deep plates. Place a halibut fillet on top and drizzle with olive oil and sea salt. Garnish with cilantro.
479
kcal
Calories
26
g
Fat
31
g
Carbs
31
g
Protein
FatCarbsProtein
* 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 13 ingredients. The key ingredients include: 2 tbsp extra virgin olive oil, 8 shallots or other small onions, sliced, 2 c. diced summer squash, 1 c. shucked corn, and more.
Yes, Seared Halibut With Summer Squash & Corn Cioppino 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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