Halibut with Spring Onion and Summer Squash Saute

Ingredients for Halibut with Spring Onion and Summer Squash Saute

• 8 spring onions or large spring onions, bulbs separated from tops

• 60ml (or more) olive oil, divided

• 675g assorted summer squash, cut into 1" pieces

• 1 tablespoon thyme leaves plus 4 sprigs

• Sal kosher y pimienta negra recién molida

• 110g skinless halibut fillets

Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 240ml . Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.

Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.

Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the centre, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.

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