Halibut with Summer Saute

Since yesterday was quite busy, I was in a pinch for dinner last night and need something I could quickly pull together. I bought some beautiful halibut fillets that were on sale at Sprouts and couldn’t wait to cook them. I originally had a different, more time-consuming idea in mind but I changed my plans on a whim for a fast meal that was on the table in 20 minutes. I’m usually a big planner, so do I get extra points for being flexible?

Since I didn’t premeditate this dish, it was one of those evenings I wasn’t sure how everything was going to come together…but it turned out to be a delicious summer meal that was very easy and light…meaning I had room for another bowl of mint chocolate chip ice cream for dessert ūüôā

Although I used halibut, I think any mild fish such as mahi mahi or tilapia or even grilled chicken would be a good protein accompaniment to the simple “summer saute”. ¬†You could grill the fish – if you refuse to turn on the oven this time of year – or if you choose to use a different fish or protein, just note that the baking time may vary. For example, tilapia fillets are not as thick and would cook in about 9-11 minutes.

Since we eat with our eyes first, I grabbed fresh veggies with a variety of color for a more appealing presentation but you could easily substitute your favorite summer vegetables (yellow squash, any color bell pepper, tomato, etc) for a different twist. I didn’t use too many seasonings to allow the fresh corn, fish and vegetables to really shine yet the hit of citrus from the lime brightens up the flavors, don’t skip this! This recipe made two good-size portions but the ingredients could be doubled or tripled if needed.

Halibut with Summer Saute


For Fish 

2 halibut fillets (about 1 inch thickness)
salt and pepper to taste (I was generous with the seasoning)
1 tsp melted butter or olive oil
Lime slices for serving

For Vegetable Saute

1 tsp butter or coconut oil or olive oil
1 large or 2 small garlic cloves, minced
1/2 small onion, chopped (I used sweet onion)
1 small zucchini, chopped
1/2 red bell pepper, chopped
3 mushrooms, chopped
1 ear of sweet corn, cut off the cob
salt and pepper to taste
couple shakes of smoked paprika (love the smoky taste!)
2 tsp fresh lime juice (lemon would probably work here too)


1. Preheat oven to 425F. Tear off medium size parchment paper for each fillet. Place fillet in the center of the paper, drizzle with butter or oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent (next time I will take a photo!). In a small baking pan (I used 8×8), place two packets of fish and bake for 15 minutes or until fish is cooked through and flakes easily.
2. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/coconut oil/olive oil and let melt. Add onions and garlic and saute 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and saute for another 2 or 3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and saute another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness.
3. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer saute, drizzle with extra lime juice and more salt and pepper to taste (if needed). Enjoy!

Salmon with Grilled Peach Salsa

Things are heating up here in Denver, making it a little too warm to turn on the oven every night.¬†Fine by me though, there are plenty of dishes to be made on the grill! In fact, reknowned chef Bobby Flay (one of my favs!) has devoted several shows to grilling and BBQ to demonstrate the versatility of the grill –¬† and the man knows his stuff : ) Originally, I wanted to make grilled chicken served with¬†Bobby’s peach salsa, but there was a great deal on fresh wild salmon at our local Sprouts¬†that I couldn’t pass up. That being said, this salsa could¬†easily be served over chicken,¬†a¬†white flesh fish like halibut¬†or pork if¬†salmon¬†isn’t your thing, but this¬†dish¬†turned out beautiful! Just look at those lovely, bright summer colors : )

I adapted the salsa from Bobby Flay’s Yucatan Chicken with Grilled Peach Salsa¬†by omitting the mint, slightly increasing the cilantro and onion and adding a 1/2 tsp of honey and a squeeze of lime.

I served this fish with a side salad and wild rice made in my trusty rice cooker, which made for a light summer meal! Prepare the salsa first so it has time to sit at room temperature and allow the flavors meld before cooking the fish. I cut the salsa recipe in half for the two of us but you could easily double or triple the recipe for a larger crowd.

Salmon with Grilled Peach Salsa (salsa adapted from this recipe)


For Salsa

2 peaches, cut in half, pit removed (skin left on)
1 Tbsp olive oil, divided
2 Tbsp finely chopped red onion
1/2 small jalapeno, seed removed and finely chopped
1 Tbsp balsamic vinegar
2 Tbsp coarsely chopped fresh cilantro
1/2 tsp honey
squeeze of fresh lime
sea salt and freshly ground pepper

For Salmon

2 salmon fillets (ours were about 7 oz each)
1/2 tsp olive oil
sea salt and pepper


1. Heat the grill (a grill pan would work too) then brush the side of the peaches w/ 1/2 Tbsp of the olive oil. Place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes.
2. Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil. Season with salt and pepper and let sit at room temperature for 30 minutes.
3. While the salsa rests, season the salmon with the olive oil and salt and pepper. Let sit for 5 minutes.
4. Place seasoned fillets on the preheated grill for 6-8 minutes on each side (skin side down first) or until fish flakes easily with fork.
5. Remove from grill, top fish with peach salsa and serve!

This recipe is featured at Slightly Indulgent Tuesday this week at Amy’s delicious Simply Sugar and Gluten Free blog! She has a new and beautiful site that you must check out!¬†It is also featured¬†at ‚ÄúGet Grillin‚Äô with Family Fresh Cooking and Cookin‚Äô Canuck, sponsored by Ile de France Cheese, R√∂sle, Emile Henry, Rouxbe and ManPans‚ÄĚ!

Best Grilled Salmon Fillets

Wild Salmon – hands down, it’s¬†my seafood of choice! I love it and my tummy always thanks me after eating this delicious fish. Chock-full of protein and lots of healthy Omega-3’s, this¬†fish is one nutritional powerhouse! It’s considered a superfood and has seen to even lower cholesterol due to it’s high content of monosatured fats (these are the good kind!). Some say it’s good for your mind, and couldn’t we all use a brain boost? When grocery shopping, I always grab the wild salmon to avoid the funky food dyes they stick into the farm-raised kind! Sometimes I like it simply grilled with oil, salt and pepper but this marinade kicks it up a notch with extra flavor. Even those not¬†typically fond of¬†salmon¬†will enjoy this grilled¬†version,¬†which can also be baked¬†or pan-cooked¬†for a¬†different variation. ¬†Serve with brown rice (pressure cooker recipe to come!) or baked sweet potato and veggies for a healthy dinner.

Best Grilled Salmon Fillets


4 Wild Salmon fillets (4-6 oz each)
1 Tbsp olive oil
1 Tbsp honey (brown sugar could be substituted)
1 1/2 Tbsp balsamic vinegar
2 Tbsp GF soy sauce, Braggs or tamari
2 garlic cloves, minced
1/2 tsp sesame seeds
1/2 tsp ginger
1/4 crushed red pepper, or to taste
1 or 2 green onions, chopped – divided (save some to serve after cooking)


1. Mix all ingredients except for salmon in small bowl.
2. Place fish fillets in a baking dish and pour marinade mixture over the fish. Cover and refrigerate for at least four hours or overnight.
3.  Heat grill pan* to medium-high heat. Cook for 6-8 minutes on each side (skin side down first) or until fish flakes easily with fork.
4. Top with additional green onions and enjoy!

Serves 4

*I use a grill pan for easy cooking indoors for two. If using an outdoor grill, make sure grill is greased before cooking or wrap fish in aluminum foil sprayed with olive oil before placing on grill for quick clean-up.

Baking Method: Preheat oven to 400F. Bake uncovered in baking dish for 20 minutes or until fish flakes easily.