You see those veggies, piled high at the grocery store (or, for you lucky ones, your local farmer's market). But what do you do when you're stuck in a rut, sick of the same old salad or steamed carrots? This quick and healthy meal makes good use of those great fresh summer vegetables.

Serves 4

INGREDIENTS
4 (6-ounce) striped bass or other white fish fillets
Salt & pepper, to taste
1 tbsp olive oil
Cooking spray
1 cup thinly sliced summer squash
1 cup thinly sliced zucchini
1 cup thinly sliced carrots
1 cup sliced red onion
3/4 cup thinly sliced fennel
1/4 cup sliced fresh basil leaves
3 cloves minced garlic
1/2 tsp dried thyme

DIRECTIONS
1. Sprinkle salt and pepper on both sides of each fish fillet, and place in a heated skillet coated with cooking spray and 1/2 tablespoon of olive oil.
2. Cook fish 3 minutes on each side until it flakes easily with a fork. Remove the fish from the skillet and hold in a warm oven.
3. Rinse and wipe pan then add the other 1/2 tablespoon of oil and return it to the heat. Add the garlic and sauté for one minute, then add the rest of the vegetables, the vinegar, thyme, and basil. Sauté the vegetables for 4 minutes until they are slightly tender.
4. Serve 3/4 cup of vegetables and one fish fillet for a delicious light summer dinner.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 240
Total Fat: 8 g
Saturated Fat: 1.5 g
Carbohydrate: 9 g
Protein: 32 g
Dietary Fiber: 3 g

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Comments (2)

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written by Bob G, June 22, 2007

The ingredient list does not include any vinegar, but the directions say to add vinegar. How much is called for?

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written by hechosuno, June 22, 2007

What vinegar?