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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Zucchini and yellow summer squash add seasonal flair to this colorful fish dish from our Test Kitchen. Ingredients:
1 pound halibut steaks or other firm whitefish, cut into 1-inch pieces |
3 teaspoons canola oil, divided |
1 medium yellow summer squash, julienned |
1 medium zucchini, julienned |
1 cup sliced fresh mushrooms |
1/4 to 1/2 teaspoon ground cumin |
2 garlic cloves, minced |
1-1/2 cups chunky salsa |
4 teaspoons minced fresh cilantro |
Directions:
1. In a large nonstick skillet or wok, stir-fry halibut in 2 teaspoons hot oil for 3-4 minutes or until fish flakes easily with a fork; remove and keep warm.
2. Add the yellow squash, zucchini, mushrooms, cumin and remaining oil to the pan. Stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Return fish to the pan. Add salsa; heat through. Sprinkle with cilantro. Yield: 4 servings.
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