To Prepare the Minted Zucchini with Garlic:

Heat the olive oil on medium-high heat in a large saucepan. Add the zucchini and sauté until browned, approximately 6 to 8 minutes. (Alternatively, heavily salt the zucchini cubes and place them in a strainer over a bowl to expel excess moisture. After approximately 15 minutes, quickly rinse the salt from the zucchini and pat dry with paper towels.)

Add the garlic, salt and pepper, red pepper flakes and herbs, and stir well. Reduce the heat to medium and cook for 4 to 5 more minutes, until the garlic starts to brown.

Add the stock to the zucchini mixture, stirring well to deglaze the pan and loosen the brown bits on the bottom of the pan. Bring the sauce to a boil, then reduce the heat and simmer until it reaches proper sauce consistency, approximately 10 to 12 minutes. Add butter to finish.

To Prepare the Halibut:

Make a spice mixture with the salt, pepper, onion powder, garlic powder, sugar and paprika. Brush a little extra light olive oil over both sides of each halibut fillet; this will help the spices adhere to the fish and will help it cook quickly. Sprinkle the spice mixture gently over both sides of each fillet.

In a nonstick sauté pan, bring 2 tablespoons extra light olive oil to a sizzle over medium-high heat. Reduce the heat to medium-low and add the halibut fillets. Cook 2½ to 3 minutes per side. During the last 2½ minutes of cooking, add the softened butter to the fish to baste and glaze it.

To serve:

For each serving, place the zucchini mixture in the middle of a dish and top with a seared fillet.

Chef’s Tip:

For extra flavor, add a crushed garlic clove to the oil in which you will cook the fish. Discard the garlic once the fish is cooked.