Flounder with Summer Vegetables

Flounder with Summer Vegetables

2 tablespoons butter

3 cloves garlic, minced

2 cups spiralized squash and/or zucchini

4 ounce – 6 ounce piece of flounder (or any fish or boneless, skinless chicken)

½ small tomato diced

2 leaves fresh basil, chiffonade

Salt and pepper

Heat the butter in a medium skillet over medium heat. Once it has melted, add the garlic. Cook the garlic until it becomes fragrant, stirring constantly. Add the squash and/or zucchini. Stir constantly so that the garlic doesn’t burn. When the vegetables have reached desired doneness, remove from the pan and pour into serving bowl.

Wipe the pan dry and spray with nonstick spray. Return the pan to a medium fire. Pat the fish dry and season with salt and pepper. Sear the fish on each side. The time will depend on the thickness. Once the fish is done, place it on top of the vegetables.

Toss the tomatoes into the skillet that you just used for the fish. Saute for 30 seconds and pour onto the fish. Garnish with basil.

Yield: 1 serving