Ingredients

1 head broccoli, cut into florets
3 yellow squash or zucchini, cut into 1/2-inch rounds
3/4 teaspoon kosher salt
4 8-ounce skinless halibut fillets (about 1 inch thick)
1/4 teaspoon black pepper
4 teaspoons extra-virgin olive oil
2 tablespoons finely chopped fresh herbs (such as basil, flat-leaf parsley, or thyme) (optional)
2 lemons, halved

Method

Place a steamer in a large saucepan. Add enough water to reach just below it. Bring to a boil. Add the vegetables, cover, and steam until tender, about 7 minutes. Transfer to a bowl and season with 1/4 teaspoon of the salt. Cover to keep warm.

If necessary, add more water to the pan. Return to a boil. Season the halibut with the remaining salt and the pepper. Place the halibut on the steamer, cover, and cook until it flakes easily and is the same color throughout, about 7 minutes.

Drizzle the halibut and vegetables with the oil. Sprinkle with the herbs (if using) and serve the lemon halves on the side.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 295; FAT 9g ; SUGAR 6g; CALORIES FROM PROTEIN 50.9%; PROTEIN 40g; CALORIES FROM FAT 26.8%; CALORIES FROM CARBS 22.3%; MONO FAT 4.6g; POLY FAT 1.9g; FIBER 7g; CARBOHYDRATE 17g; SAT FAT 1.3g