Soy-Glazed Fish with Sauteed Summer Squash
2 tablespooons brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons grated fresh ginger
4 6-ounce pieces white fish fillet (such as cod or halibut)
2 tablespoons plus 1 teaspoon canola oil
kosher salt and black pepper
1 1/2 pounds small zucchini and summer squash (about 4 total), thinly sliced
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh mint
1. Heat broiler. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
2. Place the fish on a foil-lined broilerproof rimmed baking sheet. Drizzle with 1 teaspoon of the oil and season with ¼ teaspoon each salt and pepper. Broil until the fish is opaque throughout, 5 to 7 minutes, basting with the soy mixture twice during the last 2 minutes of cooking.
3. Meanwhile, heat the remaining 2 tablespoons of the oil in a large skillet over medium-high heat. Add the zucchini, squash, crushed red pepper, if using, and ½ teaspoon salt and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the mint. Serve with the fish.