Fishy Squishy Squash

Tilapia became so popular, after several months on the shelf that it is no longer a money-saver, but it is still a favorite due to its low-fat, low-fish taste and soft white meat. Not to worry, there is a larger fillet available now that sells for much less than Tilapia; Swai. The Swai possesses all the attributes of Tilapia with an added advantage, its larger—two pieces, halved, will feed twice as many people. It’s a crowd pleaser and will work equally well in Fishy Squishy Squash.

Banana Pepper

This is a 1-pan meal, combining zucchini, summer squash, and fish. It’s not difficult to make the dish, and those that don’t like fish, will be impressed with how well the dish taste. If you cannot find banana peppers, any mild pepper will work. A large tomato helps to make the sauce, and the fish does not require a heavy batter, adding only a thickening agent as the meal cooks.

3 tbsp olive oil

3 tbsp butter or margarine

2 Swai fillets

Flour to coat fillets

2 medium zucchini, chopped in rounds

2 medium summer squash, chopped in rounds

1 small onion, diced

2 banana peppers

1 large tomato, fairly ripe

1 tsp cumin

1 tsp paprika

1 tsp turmeric (curry might be substituted)

1 tsp garlic

1 tsp cilantro or parsley

2 tbsp soy sauce

½ cup water

2 cubes chicken bouillon

In 3 ounce sauté/fry pan, over medium-heat, add olive oil and butter—allowing to heat through, do not burn. Coat Swai in flour, and light brown both sides. Remove and rest on paper towels. Reduce heat; in the pot, add squash, peppers, and onions, allowing to sweat, approximately 10-minutes. When vegetables are soft, add tomato allowing this to heat through and begin to break down. Add spices, soy sauce, water, and bouillon, cover and allow to simmer another 10 to 15 minutes. When the mixture has thoroughly mingled, place the fish back in the pot and cook  through. Do not overcook the fish--fish flakes easily when done.

Note: White wine may be used in place of the water, adding a more acidic flavor. Serving over rice will make the meal heavier and more filling; however, it’s an excellent dish for the warm spring and summer nights. Served with salad it becomes a great evening meal that one might enjoy on the patio with a small group of friends—4 to 6 squash, double the spices and water, and use appropriate proportions of fish. It is unnecessary to increase the tomato proportion.

Those that love to fish and love the taste of fish might use the daily catch. A bass, trout, or crappies are always good on a summer night and the adrenaline of the fight will only add to the flavor on the plate. Shh, don’t tell the SPCA…