Rating: 3 stars
83 Ratings
  • 5 star values: 22
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 15
  • 1 star values: 17
  • 83 Ratings
Nick Usner

Gallery

Credit: Katherine Wolkoff

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a medium bowl, toss the cooled vegetables with the vinegar, parsley, basil, and 2 tablespoons of the oil.

  • 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.

Nutrition Facts

380 calories; fat 27g; saturated fat 5g; cholesterol 80mg; sodium 579mg; protein 28g; carbohydrates 6g; sugars 3g; fiber 2g; iron 2mg; calcium 39mg.
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