12ounceswhite fishfirm (halibut, swordfish, or mahi-mahi)
1/2cupwhite wineor vegetable broth
1teaspoonsaltmore to taste
parsleyfresh, finely chopped - for garnish
12ounceswhole-grain pastasuch as linguine, spaghetti, or penne
Over high heat, boil a pot of water for the pasta. While waiting for the water to boil, start cooking the sauce. Over medium-low heat, in a large saucepan add 1 tablespoon extra-virgin olive oil, sautè the garlic until fragrant, 1 minute.
Add the zucchini in the saucepan and cook until they are toasted. Transfer them to a plate and set aside. Add the remaining 1 tablespoon oil and pan sear the fish until cooked through, about 5-7 minutes on each side.
Going back to the water for the pasta, when the water boils, add 1 teaspoon salt then add the pasta. Cook pasta to al dente or follow the number of minutes suggested on the package minus one minute.
In the saucepan with fish, add the tomatoes then toss for about five minutes. Add back the zucchini. Pour in the white wine and wait for the sauce to thicken slightly. Season with salt and pepper.
Add the cooked pasta to the saucepan with the fish. Mix well for one minute.
Sprinkle with the parsley and drizzle with a little extra-virgin olive oil. Serve while hot.