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
Directions
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.
