Seafood
Warm Zucchini Feta Salad with Lemon-Caper Halibut
Bright, herby, and full of Mediterranean flavor, this warm zucchini feta salad is a great example of the Protein Flip™ in action. We're not giving up the pasta, we're simply using a smaller amount and letting the rest of the dish do more of the work. The white pasta adds comfort and texture, while the halibut, chickpeas, zucchini, feta, pistachios, herbs, lemon, and capers bring the protein, fiber, flavor, and balance.
Ingredients
- For the Salad
- 1 cup dry white short-cut pasta, such as ditalini or orzo
- 1 lb zucchini
- 4 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 medium shallot, finely chopped, about 1/3 cup
- 2 to 3 garlic cloves, minced
- 2 tablespoons capers, drained
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/3 cup roasted salted pistachios, roughly chopped
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh dill
- Juice of 1 lemon, about 2 tablespoons
- For the Halibut
- 1 lb halibut, cut into 4 portions
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 1/2 teaspoon dried oregano
- Optional: pinch of crushed red pepper
Directions
- 1
Cook the Pasta
Bring a pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, rinse briefly, and transfer to a large bowl.
- 2
Prepare the Zucchini
If your zucchini are slender, slice them in half lengthwise, then crosswise into half moons. If they are larger, slice them lengthwise into halves, then quarters, and cut each quarter into chunks.
- 3
Sauté the Zucchini
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini and cook until golden and tender, about 7 to 8 minutes. During the final 2 minutes, add the shallot, garlic, and capers. Cook until the shallot softens and the garlic is fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer the zucchini mixture to the bowl with the cooked pasta.
- 4
Build the Warm Salad
To the bowl, add the chickpeas, feta, pistachios, parsley, dill, lemon juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Toss gently until everything is well combined. Taste and adjust with more lemon, herbs, or black pepper as needed.
- 5
Season the Halibut
Pat the halibut very dry with paper towels. Season both sides with salt, black pepper, lemon zest, dried oregano, and optional crushed red pepper.
- 6
Sear the Halibut
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the halibut and let it cook undisturbed for 3 to 4 minutes, until golden on the first side. Flip and cook another 2 to 4 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
- 7
Serve
Spoon the warm zucchini feta salad into shallow bowls. Place a piece of halibut over each serving. Finish with extra dill, parsley, crumbled feta, chopped pistachios, a squeeze of lemon, and a few extra capers if desired.
Protein Flip™ Note
- This dish keeps the white pasta because it works with the flavor and texture of the recipe. The flip comes from making the pasta a supporting ingredient instead of the base.
- The halibut brings the lean protein, the chickpeas add plant protein and fiber, the zucchini adds volume and freshness, and the feta and pistachios bring richness, crunch, and extra staying power.
