Fish with Summer Vegetable Sauce
Author: Leslie Robinson
Serves: 4
- kosher salt
- pepper
- 4 6-ounce halibut fillets (or other flakey, white fish like tilapia)
- I tablespoon extra virgin olive oil
- 1 cup coarsely chopped red onion
- 1½ pounds plum tomatoes, cut into 1-inch pieces
- 6 ounces zucchini, cut in ½ -inch pieces
- ⅔ cup fresh corn kernels or frozen, thawed
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons chopped fresh Italian flat leaf parsley
- Pat fish dry with paper towels and lightly season both sides with salt and pepper. Set aside.
- Heal oil in large nonstick skillet over medium heat.
- Add onion and sauté about 5 minutes.
- Add tomatoes, sauté 3 minutes.
- Stir in zucchini, corn, and wine.
- Season with salt and pepper.
- Cook 3 minutes or until zucchini is crisp-tender.
- Add fish fillets to sauce in skillet.
- Cover and simmer until fish is opaque in center, about 5 minutes depending on thickness of fillet.
- Remove from heat.
- Drizzle lemon juice over fish and garnish with fresh parsley.
- Serve with orzo or rice.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/fish-summer-vegetable-sauce/
3.5.3208