Print Options

Back to Salsa Fish Skillet >

Include these items:

Select reviews >

Taste of Home Logo

Salsa Fish Skillet

 Salsa Fish Skillet
Zucchini and yellow summer squash add seasonal flair to this colorful fish dish from our Test Kitchen.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving (1 cup) equals 207 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 486 mg sodium, 11 g carbohydrate, 3 g fiber,

2 of 2

Salsa Fish Skillet (continued)

Nutritional Facts: 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.