Nick Usner’s Pan-Fried Fish With Squash Salsa

Nick Usner's Pan-Fried Fish With Squash Salsa
Katherine Wolkoff
Serves 4
preparation
20
minutes
cooking
50
minutes

Ingredients

4
tablespoons
olive oil
1
medium zucchini, diced
1
medium summer squash, diced
1
yellow bell pepper, diced
1/2
small red onion, chopped
kosher salt and black pepper
3
tablespoons
red wine vinegar
1
tablespoon
chopped fresh flat-leaf parsley
1
tablespoon
chopped fresh basil
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.
Nick Usner
July 2010

Nutritional Information

  • Per Serving
  • Calories 380
  • 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
What does this mean? See Nutrition 101.