Steamed Halibut with Bell Pepper and Summer Squash

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
This easy meal cooks in just one pan, making for a no-fuss cleanup. Hake and cod are good substitutes for halibut, if you want a change of pace.


  • 4 fillet(s) fish, halibut fillets
    (6-ounces each), about 3/4 inch thick at thickest part
  • 1 pinch salt
    plus more to taste
  • 1 pinch peppercorns, black
    freshly ground, plus more to taste
  • 1 medium pepper(s), orange, bell
    cut into thin strips
  • 1 medium squash, summer (yellow)
    cut into 1/8-inch, half-moon slices
  • 1 tablespoon oil, olive, extra-virgin
  • 1 medium lemon
    juiced (use 2 tablespoons)
  • 1 1/2 teaspoon mustard, Dijon


  • 1

    Fill bottom part of a steamer with 1 inch of water; bring to boil.

  • 2

    Season fish with salt and pepper and arrange in the steamer basket. Reduce heat so water is at a rapid simmer, and cover steamer with a lid. After fish has steamed for 3 minutes, arrange bell pepper and squash on top and around fish. Steam until fish is opaque and vegetables are tender, 6 to 8 minutes.

  • 3

    While fish and vegetables are cooking, whisk together oil, lemon juice, and mustard; season with salt and pepper to taste.

  • 4

    Serve fish and vegetables hot, spooning sauce over the top.

Nutritional Information Amount Per Serving
  • Calories270
  • Total Fat11g
  • Saturated Fat1.5g
  • Sodium190mg
  • Carbohydrates4g
  • Dietary Fiber1g
  • Protein36g
  • Cholesterol-
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