10-Minute Dinner: Pan-Seared Halibut

This protein-powerhouse dinner is only 375 calories, and it couldn't be easier to make.

It's dinner time, and you're tired. The boss has been on a rampage, the kids are on a permanent sugar high, and the commute home made The Odyssey look like a bike ride in the park. Cooking dinner for yourself feels like a Everest-level challenge; heck, some nights you just want someone to come and spoon the food directly into your mouth. That's why these recipes are going to save your life.

While it may seem easier just to throw everyone in the car and head to Chili's, that's not a healthy long-term solution: A recent study from Spanish researchers determined that your risk of becoming overweight increases 33 percent from eating just two meals a week at a restaurant. And dinners are by far the heaviest of all restaurant meals. In the new Zero Belly Cookbook, we've created a combination of meals that can be cooked primarily ahead of time; others that you can whip up in no time after a long day of work; and still others that will take advantage of a long, luxurious day of foodie indulgence. This hearty meal will have you looking forward to dinner all day long.

Pan Seared Halibut with Chickpeas, Cucumbers and Cherry Tomatoes

Serves: 4
Cook time: 10 minutes


4 5 oz portions of halibut
Salt and Pepper
1 tbsp extra virgin olive oil
1 cup canned chickpeas, drained and rinsed
1 English cucumber, halved and sliced in half moons
1 cup cherry tomatoes, halved
½ avocado, diced into ¼ inch cubes
1 red pepper, diced into ¼ inch cubes
2 sprigs mint, coarsely chopped
¼ cup of chopped parsley
¼ cup Kalamata olives, pits removed, halved
2 tsp whole cumin seed, toasted in a dry pan over medium heat until fragrant (about 2 minutes)
2 cups fresh baby spinach, packed 2 vinaigrette
Salt and pepper


• Season the halibut with a pinch salt and fresh ground pepper on both sides.
• Heat a nonstick pan over a medium heat, and add one tablespoon of olive oil. Add halibut to the pan, and cook until the fish starts to turn brown, about 3 minutes. Flip over the fish, and cook for an additional 5 minutes, or until the fish is firm to the touch.
• While the fish is cooking, place all the ingredients for the salad in a large bowl, season with a pinch of salt and pepper and mix well.
• Divide the salad among four plates, and top with the warm halibut.

Per serving: 375 calories/ 17 g fat/ 21 g carbs/ 6 g fiber / 35 g protein

Recipes courtesy of The Zero Belly Cookbook. Blast fat with 150+ recipes from top chefs—click here to buy it today!

David Zinczenko
Dave is a globally recognized expert in health, fitness, nutrition, and weight loss and is the #1 New York Times bestselling author of 25 books in 15 languages. Read more
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