One night as I was trying to figure out what to make for dinner that would both satisfy my sweet tooth and be healthy, I came up with this recipe. I honestly was blown away, I loved it so much. It’s bursting with flavor, and is not too sweet. But you be the judge, let me know how you like it after you make it!
pink Himalayan salt to taste
1 tbsp raw honey
1 tsp coconut oil
1.5 oz water
dash of cinnamon
1.5 tbsp unsweetened coconut shreds
1 medium size zucchini
1 tsp maple syrup
1. Pat dry the fish and put salt on both sides
2. Mix honey, coconut oil, water, and cinnamon until blended, cover fish with it, cover, place in refrigerator for ~20 minutes
3. Preheat oven to 425F
4. Place fish in a baking dish, put in the oven, uncovered, bake for 13 minutes
5. Using a mandoline/zucchini spiralizier, make zucchini “pasta” by pouring maple syrup, salt, and water over it (make sure to thoroughly mix the sauce with the “pasta”), place in non-stick skillet, cover, and simmer for ~10 minutes
6. After 13 minutes, take the fish out, cover with coconut shreds, return to oven for another 2 minutes
Ingredient Highlight: Zucchini Pasta
If you’re trying to find a healthy alternative to regular pasta, or just experiment, zucchini pasta is a great choice.
Zucchini is a summer squash. It’s not a nutrient dense food, as it is 95% water, but this makes them an excellent choice in the summer to help avoiding dehydration. It has a good amount of potassium, carotenes (which help protect against the damaging effects of the sun), and vitamin C.
Make sure to pick a firm, vivid colored, shiny skinned zucchini.
To make zucchini into pasta, just simply search for a veggie spiralizer online! 🙂
Cal: 356 | Fat: 12g| Carb: 41g| Protein: 26g