Poached Rockfish with Tomatoes and Summer Squash

This colorful poached rockfish is a quick and easy summer meal that makes the most of late-summer garden vegetables. The fish gently cooks right in the skillet with the vegetables, making this an especially simple one-pan dinner for warm evenings. Rockfish can be replaced with other fish fillets, such as wild salmon, halibut, cod, or sablefish; remove the skin before cooking for the best results. Shrimp also works beautifully in place of the fish. Serve with crusty gluten-free bread for soaking up the flavorful juices, or enjoy it on its own for a light, vegetable-rich meal.