Imagine a dish that transforms ordinary dinner into an extraordinary culinary experience - where succulent grilled halibut meets vibrant zucchini noodles swimming in a rich, aromatic tomato broth. This isn't just another recipe; it's a gourmet journey that will transport your taste buds to the sun-drenched coastlines of Italy, all while keeping your meal light, healthy, and incredibly delicious. Get ready to impress your dinner guests or treat yourself to a restaurant-quality meal that's surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 halibut fillets
- 2 medium zucchinis, spiralized
- 1 can (400g) diced tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Spiralize the zucchinis using a spiralizer and set them aside. Mince the garlic cloves and have the diced tomatoes ready.
- In a medium saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Pour the can of diced tomatoes into the saucepan with the garlic. Stir to combine and bring the mixture to a simmer. Season with salt and pepper to taste. Allow the tomato broth to simmer gently for about 15 minutes, stirring occasionally.
- While the tomato broth is simmering, prepare the halibut fillets. Pat them dry with a paper towel and season both sides with salt and pepper.
- Heat a grill or grill pan over medium-high heat. Once hot, place the halibut fillets on the grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- In the last few minutes of cooking the halibut, add the spiralized zucchini to the tomato broth. Cook for an additional 2-3 minutes, just until the zucchini noodles are tender but still have a bit of crunch.
- Once the halibut is done, remove it from the grill and let it rest for a minute. Meanwhile, divide the zucchini noodles and tomato broth between two serving bowls.
- Top each bowl with a halibut fillet. Garnish with fresh basil leaves for a burst of flavor and a pop of color.
- Serve immediately and enjoy your Grilled Halibut with Zucchini Noodles in Tomato Broth!
Tips
- Choose Fresh Halibut: Select firm, white halibut fillets with a mild oceanic smell - freshness is key to a fantastic dish.
- Pat Fish Dry: Always pat your halibut fillets completely dry before seasoning to ensure a perfect golden-brown crust when grilling.
- Don't Overcook the Zucchini: Add zucchini noodles at the last moment to maintain their crisp texture and prevent them from becoming mushy.
- Temperature Matters: Use a meat thermometer to ensure halibut reaches 145°F (63°C) for perfectly cooked, flaky fish.
- Garnish Generously: Fresh basil isn't just decoration - it adds a bright, aromatic finish that elevates the entire dish.
- Olive Oil Quality: Use a good quality extra virgin olive oil for the best flavor in your tomato broth.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 50mg
