May substitute with Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)
1 tablespoon olive oil
1 fat shallot, sliced thin
3 garlic cloves, rough chopped
12–16 ounces of zucchini noodles (zoodles)
salt and pepper to taste
2 teaspoons lemon zest
½ cup chopped Italian parsley ( or sub ¼ cup basil)
1 tablespoon lemon juice (more to taste)
Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese ( optional)
Preheat oven to 375F
Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.
Pat fish dry and season with salt and pepper.
Sear both sides until golden.
Once both sides are golden, place in the warm oven until cooked to your liking.(roughly 3 – 6 minutes – time will depend on the thickness of the cut)
In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley, and a squeeze of lemon. Taste for salt and lemon and adjust if necessary.
Divide among two bowls and top with the halibut.
Garnish with fresh halved cherry tomatoes, optional chili flakes, and shaved parmesan cheese if you like.
☑️ Gluten-Free ☑️ Low-Carb
⊝ Calories - 381 ⊝ Fat - 27g ⊝ Total Carbs - 15g⊝ Protein - 23g
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.