Cookbook
Light & Healthy Grilled Fish with Carrot & Zucchini Vegetable Ribbons

Light & Healthy Grilled Fish with Carrot & Zucchini Vegetable Ribbons

  • 30 min
  • 350 calories

Zucchini pasta is easy to make and very healthy. Cooking tip: use a vegetable peeler to quickly and easily create long and consistently sized strips of vegetable. Zucchini is a great low-carb alternative to regular pasta. To give a little more texture and colour, you will use carrot in the same fashion. Combined with line caught local fish, this recipe is our healthy choice for the week.

Ingredients

  • 2 of Carrot
  • 1 of Zucchini
  • 2 of Fish Fillets
  • 1 of Brown Onion
  • 1 of Garlic Clove
  • 100 g of Thickened Cream
  • 1 Small Bunch of Chives

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Step-by-step instructions

Step 1

Prepare Vegetables:

Using a wide vegetable peeler, peel long thin ribbons from the carrot and zucchini (leaving the middle 'core' of seeds behind). If you don’t have a wide vegetable peeler, thinly slice with a knife.

Step 2

Prepare Onion & Garlic:

Medium dice 12 the onion (you will have left over). Peel and mince the garlic.

Step 3

Cook Fish:

Heat oil in a non-stick pan on medium-high heat. Season fish on both sides. Cook for 2 - 3 minutes on each side or until just cooked through. Transfer to a plate. In the meantime, thinly slice the chives.

Step 4

Prepare Sauce:

Heat oil in the same pan used for the fish and reduce the heat to medium. Cook the diced onion and garlic (to taste) for 1 minute. Add cream and chives. Stir gently until heated through.

Step 5

You Plate It:

Add carrot and zucchini ribbons and cook, stirring gently until just heated through but not limp. Season to taste. Divide and transfer to plates, top with fish.

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