Mediterranean Pan-Seared Halibut with Zoodles

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……



The SAUCE……..

Mediterranean pan-seared Halibut with zoodles


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).

Eat. Drink. Be

Eat. Drink. Be

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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You’ve got the basics down, I’m sure: Lettuce

But here are some ideas for healthy, flavorful toppings

Very Veggie

Very Veggie

Mix Cherry Tomatoes, Mushrooms, Carrots, Kalamata Olives, Blue Cheese or Feta Crumbles, Cucumber, Corn off the Cob, Sliced Avocado

This one is awesome to do in the summer when you have leftover grilled corn and an excess of veggies from the garden!  Dress lightly with a homemade vinagrette or simply Oil and Vinegar.

Going Greek

Going Greek

Mix of Carrots, Cucumbers, Kalamata Olives, Artichokes, Feta Cheese, Sprouts

Greek Vinaigrette & Fresh Black Pepper

Sunflower Seeds

Sunflower Seeds

Light & Crunchy! Mushrooms, Carrots, Cucumbers, Yellow Pepper, Radish, Lettuce, Spinach, Chicken, Sunflower Seeds

This one is great to make with leftover Chicken!  The dressing was Dijon, Lemon, EVOO, agave, s&p

Kale and Salmon

Kale and Salmon

One of my favorite Kale Salads (served here with Salmon)

Shredded Kale, Shredded Carrots, Shredded Red Cabbage, Sesame Seeds

Tossed with a Sesame Soy Dressing. Soy Sauce, Rice Wine Vinegar, Garlic, Sesame Seeds, Sesame Oil, S&P.  YUMMY!


Crisp & Creamy

Served one night with Steak Tacos…will post the taco recipe soon….

Lettuce Mix, Red Pepper, Orange Pepper, Cucumber, Snap Peas, Scallions

Dressing: Greek Yogurt, Dijon, Red Wine Vinegar, EVOO, S&P