What you’ll need:
Coat the fish with lime juice and sprinkle with seasoned salt. Brush half of the olive oil on the fillets, onion rings, and green pepper strips, and grill or broil until firm to the touch. While fillets are cooking, sauté onions and bell pepper.
Combine all ingredients for salsa and chill for at least 1 hour.
Slice summer vegetables in season, such as squash, mushrooms, broccoli, and carrots.
Heat olive oil in a 10-inch skillet until hot but not smoking and sauté vegetables and salsa for 5 to 10 minutes. Add a little salt and pepper. Cook just until tender. Serve vegetables and Smashin’ Salsa over grilled fish.