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Fish with Salsa and Summer Squash

This recipe makes a complete meal with a fillet of firm white fish, like sea bass or cod, served over a bed of bell peppers and tomatoes cooked with Mexican spices. Steamed rice and summer squash are served on the side.
Based on a recipe from Cooking Light, September 1996, p 160.
Prep Time1 hr
Course: 45 - 60 Minutes to Table, Main Course - Seafood
Servings: 4 servings
Author: Catherine Christiano



  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 3/4 cup julienne-cut green bell pepper 2-inch pieces
  • 3/4 cup julienne-cut yellow bell pepper 2-inch pieces
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 3 garlic cloves crushed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot sauce optional
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 1 teaspoon cornstarch
  • 2 teaspoons water


  • 4 6-ounce sea bass fillets (about 2 inches thick)
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon pepper


  • 4 medium zucchini about 1 1/4 pounds, quartered lengthwise
  • 2 medium yellow squash about 6 ounces, quartered lengthwise
  • 1/8 teaspoon pepper


  • 3 cups hot cooked rice


  • 2 tablespoons chopped cilantro
  • Lemon wedges



  • Begin cooking rice first.

Salsa and Fish

  • In a large skillet, add oil and heat over medium heat. Add onion; sauté 1 minute. Add bell peppers, jalapeño, and garlic; sauté 2 minutes. Stir in cumin and next 4 ingredients (cumin through tomatoes).
  • Evenly distribute vegetables in skillet, arrange fish on top. Sprinkle lemon juice and 1/8 teaspoon pepper over fish. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove fish and keep warm. In small bowl stir together cornstarch and water. Add to skillet; bring to a boil, and cook 1 minute, stirring constantly.


  • Meanwhile, steam zucchini and squash, covered, 4 minutes or until crisp-tender. Drain; sprinkle with 1/8 teaspoon pepper.

To Serve

  • Spoon rice onto plates, top with salsa and then fish. Sprinkle with cilantro. Serve with steamed vegetables and lemon wedges.