Grilled Seafood with Summer Squash

Grilled summer squash with tomatoes and basil is a delicious side dish for this easy summer entrée. Marinate the fish in the morning (or the night before) and prepare the zucchini and tomatoes while preparing the meal.


1 large garlic clove, peeled
4 tuna or halibut steaks, 6 oz. each, about 1” thick
1 bottle (16 fl. oz.) WORLD HARBORS Amalfi Coast Italian Grill Marinade & Sauce, divided
4 green or yellow zucchini
Olive oil
Salt and fresh-ground pepper
2 cups cherry tomatoes or 2 large tomatoes
1/3 cup chopped fresh basil


Cut garlic in half; set aside one half for squash. Rub each tuna steak with garlic. Place fish in a non-metallic bowl or re-sealable plastic bag with 1-1/2 cups Italian Grill marinade. Cover and refrigerate 8 to10 hours. Refrigerate remaining marinade and remaining garlic half for zucchini.

When ready to cook, wash zucchini and pat dry. Cut each zucchini in half lengthwise. Rub cut sides with reserved garlic clove. Brush both sides with olive oil and let stand 10 minutes. Spoon a little of the remaining World Harbors Italian Grill over the cut side of each half and sprinkle lightly with salt and pepper. Set aside until ready to grill.

Cut cherry tomatoes into halves or dice larger tomatoes. Place in a small bowl with basil and 2 tablespoons of the remaining World Harbors marinade. Stir and set aside.

Preheat grill. Drain fish steaks and discard marinade. Place fish and zucchini on grill with zucchini cut side down. Grill on medium heat with cover closed: fish 6 minutes per side or until cooked as desired; zucchini about 4 minutes per side or until soft.

Serve fish steaks with zucchini on the side. Season with salt and pepper to taste. Spoon tomatoes over zucchini. 

Makes 4 servings.


Per serving (without salt): 340 calories, 46g protein, 16g carb, 10g fat (2.5g sat. fat), 70mg chol, 550mg sodium, 3g fiber

Grilled Seafood with Summer Squash
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