Italian Fish Skillet

The recipe for this was originally for tilapia, but my husband and I don't like tilapia.  We think it tastes like dirt.  Instead, we used swai.  It is another very affordable whitefish with a mild flavor and texture. (I get it at Aldi.)
Even if you don't use fish, I'm pretty sure this veggie mixture would go great over chicken, but it wouldn't be nearly as fast.
This recipe is perfect for the summertime, because it makes great use of summer garden vegetables, and is on the stove for a relatively short time, so as not to heat up the house.

Italian Fish Skillet

4-6 Swai or Tilapia fillets
1/4 Italian vinaigrette dressing
1 Tbsp. pesto
1 yellow pepper, chopped
1 zucchini, cut in quarters lengthwise, then sliced
1 c. grape tomatoes
2 Tbsp. chopped fresh basil

1. Spray skillet with cooking spray.  Brush fish fillets with half of the Italian vinaigrette dressing on both sides.  Cook on medium heat in skillet, 3-4 minutes on each side.  Transfer to plate and keep warm.
2.  Add pesto, 2 Tbsp. of dressing, and vegetables to the skillet.  Cook, stirring occasionally, until veggies are tender and heated through, about 5 minutes.
3.  Spoon veggie mixture over fish.  Sprinkle with chopped basil.
Serve immediately.

The veggies before spooning them over the fish.

source:  Kraft Food & Family magazine