Nick Usner’s Pan-Fried Fish With Squash Salsa Recipe

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4 tablespoons olive oil

1 medium zucchini, diced

1 medium summer squash, diced

1 yellow bell pepper, diced

1/2 small red onion, chopped

kosher salt and black pepper

3 tablespoons red wine vinegar

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh basil

4 3- to 4-ounce skinless catfish fillets

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