This dish is light, simple & flavorful. A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles. Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!
And the Sauce……
Mediterranean pan-seared Halibut with zoodles
- 2 Halibut Filets, cleaned and de-boned
- 2 Zucchini, Sliced into Zoodles using a Spiralizer
- 2 Tablespoons Coconut Oil
- 3-4 Garlic Cloves, minced
- 3/4 cup Dry White Wine
- Marinated Artichokes, 12 oz Jar, drained
- 1/2 Cup Baby Tomatoes, sliced in Half
- 1/4 Cup Organic Pitted Kalamata Olives, sliced in Half
- 2 teaspoons Organic Capers
- 1 tablespoon Organic Unsalted Butter
- Juice of Half a Lemon
- Handful Fresh, Chopped Parsley
Heat Non-Stick Pan to Med-High. Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil. Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn! Add in the White Wine, Artichokes, Tomatoes, Olives and Capers. Bring to a boil, then turn down to med-low. Simmer for 3 minutes or until sauce is just reduced. (Taste for seasoning. Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!) Add in Zoodles and cook 2 minutes or al dente. This step will not take long….just long enough to heat the Zoodles through. Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley. Plate Zoodles and Sauce. Top with Halibut, and a bit more Sauce. Serve with fresh torn Basil (and Pine Nuts, if desired).
All about zoodles
So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean. I strongly suggest investing in one asap. You can also use it for other veggies too….cucumbers, carrots, etc. It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant. It seems like less waste that way. If you are nervous at first, I suggest watching a video online! You’ll be shocked and amazed how quick and easy it is! I think that’s what I had to do my first time! #NoShame
Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel. This helps absorb any extra moisture from the Zoodles, and its perfect for storage. I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!
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