Salsa Fish Skillet

• 1 pound halibut steaks or other firm whitefish, cut into 1 inch pieces
• 3 teaspoons canola oil, divided
• 2 medium yellow squash, julienned
• 1 medium zucchini, julienned
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/4 teaspoon ground cumin
• 1 1/2 cups chunky salsa
• 4 teaspoons minced fresh cilantro leaves

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, garlic, cumin and remaining oil to the pan. Stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return fish to the pan. Add salsa; heat through. Sprinkle with cilantro.

Serves 4

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