Skillet-Steamed Cod with Squash & Tomatoes

If you make this dish during tomato season and heirloom tomatoes are available in your area, choose them for this fresh tomato sauce. Other good options for fish to use in this dish are: red snapper, mackerel, bluefish, or tilapia.

2 teaspoons olive oil
2 yellow summer squash, quartered lengthwise and thinly sliced crosswise
2 large tomatoes, coarsely chopped
1-1/2 teaspoons grated lemon zest
1/4 cup chopped fresh basil
3 tablespoons minced chives or scallions
1/2 teaspoon salt
4 cod fillets (5 ounces each)

1 In a large skillet, heat the oil over medium heat. Add the squash and cook until tender, about 7 minutes.
2 Add the tomatoes, lemon zest, basil, chives, and salt, and bring to a boil. Reduce to a simmer.
3 Add the fish, cover, and cook until the fish just flakes when tested with a fork, about 7 minutes. Makes 4 servings

Makes 4 servings.
Per serving: 128 calories, 3.3g total fat (0.5g saturated), 37mg cholesterol, 3g dietary fiber, 8g carbohydrate, 17g protein, 353mg sodium.