Total time: 45 minutes
Coconut lime poached halibut and zoodles
1 package of zucchini noodles
2 tsp avocado oil
½ tsp garlic powder
½ tsp onion powder
¼ white onion, diced
3 cloves garlic, minced
⅓ cup canned lite coconut milk
1 tbsp lime juice
8 ounce halibut fillet
Sea salt and pepper, to taste
Creamy avocado basil sauce
1 cup coconut milk
¼ cup water
1 tsp fresh garlic or 1 clove
1 tsp onion powder
Handful of chopped parsley
4 fresh basil leaves
1 tsp apple cider vinegar
Juice from ½ lime
Zest from ½ lime
Preheat a medium sized pan to medium-high heat.
Pat the halibut dry with a paper towel.
Then add 1 tsp of avocado oil to the fish, rub it in with your hands, ensure that you coat the whole fish evenly.
Then add sea salt, pepper, garlic powder, and onion powder to the halibut, rub it in with your hands.
Once the pan is ready, add the fish skin side up. Sear for 2 - 3 minutes until there is a golden crisp to the fish. Then flip the fish skin side down and cook for another 2 - 3 minutes, until the skin is crispy.
Then remove the fish from the pan, add the white onion and garlic to the pan, cook for 2 - 3 minutes. Then add in coconut milk and lime juice and bring to a simmer. Cook for another 2 - 3 minutes. Then add the halbit back skin side down. Poach for 7 minutes.
While the halibut is poaching, prepare the sauce by adding all of the ingredients to a high speed blender. Blend for 2 - 3 minutes, then set aside.
Once the halibut is done, remove from the pan. Then add the zucchini noodles to the pan, season with sea salt and pepper. Allow to heat up for 1 minute, no longer or the zucchini noodles will get soggy.
Remove the zucchini noodles from the pan. Then add the sauce to the pan, keeping the heat on medium. Allow the sauce to warm up slightly, about 2 - 3 minutes.
When the sauce is done heating, assemble the bowls by adding the zucchini noodles, sauce, and halibut.
Serve with additional veggies, such as broccoli, brussel sprouts, or any other vegetable of your choice.
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