Pan-Seared Wild Halibut with Tomato Onion Chutney and Zucchini

This is a beautiful meal of pan-seared halibut that sits on top of a bed of sautéed zucchini and is smothered with a jam like layer of onions and tomatoes. It looks fancy and is actually quite simple to make.

Servings: 4 | Prep time: 10 min | Cook time: 30 min

INGREDIENTS

Tomato Onion Chutney:
1 olive oil
1 large onion, coarsely chopped
1 pint grape tomatoes
2 cloves minced garlic
1/2 teaspoon salt
¼ teaspoon pepper

Zucchini:
½ tablespoon of olive oil
4 zucchini, spiralized
salt and pepper to taste

Halibut:
½ tablespoon of olive oil
4 (6-ounce) wild halibut fillets
salt and pepper
½ teaspoon herbs de Provence, or other spice of your choice

DIRECTIONS

Heat a large nonstick skillet with 1 tablespoon of olive oil over medium heat. Add the onions and cook for about 6-8 minutes until the onions have softened. Add the tomatoes, garlic, salt and pepper. The tomatoes will release their juices. Continue to cook for an additional ten minutes until the juices have reduced down and the tomato onion mixture has a jam like consistency. Remove from the pan and set aside.

Add an additional 1/2 tablespoon of olive oil to the same skillet. Add the zucchini, salt and pepper to the pan. If desired, add about 2 tablespoons of the tomato onion mixture. Mix together and cook for a few minutes until softened. Remove the zucchini from the pan and place on a serving platter. Wipe the skillet with a paper towel.

Add an additional ½ tablespoon of olive oil to the skillet. Season the halibut with salt and pepper and spices of your choice. Place the halibut fillets in the skillet, skin side up. Cook 4-5 minutes. Flip the fish over and cook for an additional 4 minutes.

To serve, plate the zucchini and then place the halibut on top. Spoon the tomato onion mixture over the fish and vegetables and enjoy!