I’m not going to let the back-to-school vibe in my house get in the way of my seasonal cooking. It may be all about the make-ahead breakfasts, packed lunches, and quick weeknight dinners, but fall cooking can wait. There is so much left of summer to taste!
Fish with Summer Vegetables is pretty much summer on a plate. Fresh zucchini, ripe tomatoes, and corn are the standout stars of this addictive but simple sauce. This colorful dish is totally delicious, healthy, and full of seasonal flavor. This dinner is on repeat around here all summer long.
I serve this with orzo or rice.
- kosher salt
- 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.