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Summer Fish Skillet

 Summer Fish Skillet
On busy nights when you have big fish to fry, this fresh-tasting combo with cubed feta cheese and convenient fish fillets will offer just the meal-hour helper you need! —Simple & Delicious Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 2 packages (7.6 ounces each) frozen lemon butter grilled fish fillets
  • 1 tablespoon olive oil
  • 2 medium yellow summer squash, halved and sliced
  • 2 medium sweet orange peppers, chopped
  • 1/2 cup chopped red onion
  • 2 cups fresh salsa, drained
  • 4 ounces feta cheese, cubed
  • 2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta


  • In a large skillet, cook fish fillets in oil over medium heat, for
  • 15-20 minutes, turning once or until fish flakes easily with a fork;
  • remove and keep warm.
  • In the same skillet, saute the squash, peppers and onion until
  • tender. Add salsa; cook 2 minutes longer. Return fish to skillet.
  • Add cheese and heat through.
  • Prepares rice pilaf according to package directions. Serve with fish
  • and vegetables. Yield: 4 servings.
Nutritional Facts: 1 fish fillet with 1 cup vegetables and 1 cup rice equals 442 calories, 15 g fat (5 g saturated fat), 80 mg cholesterol, 1,828 mg sodium, 52 g carbohydrate, 4 g fiber, 25 g protein.

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Summer Fish Skillet (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.