Nick Usner’s Pan-Fried Fish With Squash Salsa

pan-fried-fish-squash-salsa
Photo by Katherine Wolkoff
Rating
4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 27 g
    • Sat Fat 5 g
    • Cholesterol 80 mg
    • Sodium 579 mg
    • Protein 28 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 39 mg
  • July 2010

Ingredients

  1. Check 4tablespoons olive oil
  2. Check 1 medium zucchini, diced
  3. Check 1 medium summer squash, diced
  4. Check 1 yellow bell pepper, diced
  5. Check 1/2 small red onion, chopped
  6. Check kosher salt and black pepper
  7. Check 3tablespoons red wine vinegar
  8. Check 1tablespoon chopped fresh flat-leaf parsley
  9. Check 1tablespoon chopped fresh basil
  10. Check 4 3- to 4-ounce skinless catfish fillets

Directions

  1. Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add the zucchini, squash, bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until just tender, 2 to 3 minutes. Transfer to a plate and refrigerate until cool. Wipe out the skillet.
  2. In a medium bowl, toss the cooled vegetables with the vinegar, parsley, basil, and 2 tablespoons of the oil.
  3. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 2 to 3 minutes per side. Serve with the salsa.