Nick Usner’s Pan-fried Fish With Squash Salsa Recipe

Name: Nick Usner’s Pan-fried Fish With Squash Salsa Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 50
Cuisine: Mexican
Ingredients: 340 grams skinless catfish fillets; 1 Tbsp chopped fresh basil; 1 Tbsp chopped fresh flat-leaf parsley; 50 servings kosher salt and black pepper; 4 Tbsps olive oil; 1 smalls red onion, chopped; 3 Tbsps red wine vinegar; 1 medium summer squash, diced; 1 yellow bell pepper, diced; 1 medium zucchini, diced

The recipe Nick Usner’s Pan-fried Fish With Squash Salsa Recipe is ready in about 12 minutes and is definitely a spectacular gluten free, dairy free, and primal option for lovers of Mexican food. This recipe makes 50 servings with 19 calories, 1g of protein, and 1g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of catfish fillets, zucchini, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the zucchini, squash, bell pepper, onion, teaspoon salt, and teaspoon pepper and cook, tossing occasionally, until just tender, 2 to 3 minutes.

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Bell Pepper

Zucchini

Pepper

Squash

Onion

Salt

Transfer to a plate and refrigerate until cool. Wipe out the skillet.In a medium bowl, toss the cooled vegetables with the vinegar, parsley, basil, and 2 tablespoons of the oil.

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Vegetable

Parsley

Vinegar

Basil

Cooking Oil

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Frying Pan

Bowl

Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the fish with teaspoon salt and teaspoon pepper and cook until opaque throughout, 2 to 3 minutes per side.

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Pepper

Fish

Salt

Cooking Oil

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Frying Pan

Serve with the salsa.

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Salsa

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Frying Pan

Bowl

Ingredients

Servings:

340grams

skinless catfish fillets 1Tbsp

chopped fresh basil 1Tbsp

chopped fresh flat-leaf parsley 50servings

kosher salt and black pepper 4Tbsps

olive oil 1smalls

red onion, chopped 3Tbsps

red wine vinegar 1medium

summer squash, diced 1

yellow bell pepper, diced 1medium

zucchini, diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.