Emeril's Sauted Halibut with Zucchini Pasta
Elevate your weeknight dinner with Emeril's Sautéed Halibut with Zucchini Pasta—a dish that’s as light and healthy as it is flavorful. Perfectly seared halibut fillets are paired with tender, garlicky zucchini noodles, creating a low-carb, nutrient-packed alternative to traditional pasta. Infused with the zesty brightness of fresh lemon juice and zest, plus a hint of red pepper flakes for optional spice, this recipe is a celebration of simple, fresh ingredients. Finished with a sprinkling of chopped parsley, it's a quick and elegant meal that comes together in just 35 minutes, making it ideal for busy dinners or an impressive yet effortless dish to serve guests. Enjoy this wholesome, gluten-free delight and let Emeril’s vibrant flavor pairings transport your taste buds!
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Ingredients
- 4 6-ounce pieces Halibut fillets
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves (minced) Garlic
- 3 medium (spiralized into noodles) Zucchini
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (divided, or to taste) Salt
- 0.5 teaspoon (freshly ground, or to taste) Black pepper
- 0.25 teaspoon (optional) Red pepper flakes
Directions
Step 1
Pat the halibut fillets dry with paper towels and season both sides evenly with 1/2 teaspoon salt and black pepper to taste.
Step 2
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until shimmering.
Step 3
Add the halibut fillets to the skillet, skin-side down if the skin is on. Sear for 3-4 minutes on one side until golden brown, then flip and cook another 3-4 minutes on the other side until opaque and cooked through. Remove fillets from the skillet and cover loosely with foil to keep warm.
Step 4
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and the butter. Once melted, stir in the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 5
Add the spiralized zucchini to the skillet, tossing to coat in the garlic butter. Sprinkle with the remaining 1/2 teaspoon of salt, black pepper, and optional red pepper flakes. Cook for 2-3 minutes, gently stirring, until the zucchini is slightly softened but still al dente.
Step 6
Stir in the lemon juice and lemon zest, cooking for another 30 seconds to enhance the flavors. Remove the skillet from heat and toss in the chopped parsley.
Step 7
Plate the zucchini pasta evenly on four plates and top each portion with a halibut fillet.
Step 8
Garnish with additional parsley or a sprinkle of lemon zest if desired. Serve immediately and enjoy this bright and healthy meal.
Nutrition Facts
| Serving size | (1397.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2087.0 |
| Total Fat 85.0g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 470.2mg | 0% |
| Sodium 8372.4mg | 0% |
| Total Carbohydrate 51.4g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 41.9g | |
| Protein 252.4g | 0% |
| Vitamin D 4082.3IU | 0% |
| Calcium 194.3mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 5729.7mg | 0% |
Source of Calories