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Salsa Fish Skillet

Zucchini and yellow summer squash add seasonal flair to this colorful fish dish from our Test Kitchen.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 cup: 210 calories, 6g fat (1g saturated fat), 36mg cholesterol, 485mg sodium, 8g carbohydrate (5g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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