1. Heat a large nonstick skillet over medium-high heat. Place cornmeal in a shallow dish. Sprinkle fish with ¼ teaspoon each salt and black pepper and the cayenne pepper. Dredge fish in cornmeal. 2. Heat oil in pan. Add fish, and cook 3 to 4 minutes on each side or until to desired degree of doneness. Remove fish from pan; keep warm. 3. Add zucchini, squash, and onion to pan; sauté over medium-high heat 4 minutes. Stir in garlic, and sauté 1 minute longer. Stir in remaining ¼ teaspoon each salt and black pepper.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]: 310 calories; 14 g total fat; 2.5 g saturated fat; 29 g protein; 16 g carbohydrate; 3 g fiber; 470 mg sodium