Fish With Summer Squash

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1 strip lemon zest, cut into thin slivers

2 tbsp extra virgin olive oil

1 lg red onion, chopped

8 oz zucchini, cut into 1/2" chunks

8 oz yellow squash, cut into 1/2" chunks

1 clove garlic, minced

4 striped bass or other fish fillets (4--6 oz each), about 1" thick

1 tbsp red wine vinegar

1 tbsp water

2 tbsp finely chopped fresh mint leaves

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