Servings: 2
Ingredients
- 2 Zucchini Squash Cut In half lengthwise with middles scooped out with a spoon or ice cream scoop.
- 1 lb Mahi Mahi Cut into bite sized pieces.
- 1 Tbsp garlic powder
- 2 limes Juiced.
- 1 tsp Himalayan pink sea salt
- 1 Tbsp fresh ginger Grated.
- 3 to 4 cherry tomatoes
- ½ cup Classic Pico De Gallo
- ½ cup purple cabbage Sliced thin.
- 4 sprigs fresh cilantro
Instructions
- Pre-heat oven to 375° F.
- In a bowl, mix lime juice, garlic powder, salt, and ginger. Add Mahi Mahi and toss to coat evenly. Set aside.
- Fill your zucchini boats with fish and a few tomatoes and place on a baking sheet. We like Goodcook Pans because they are non-stick and super affordable.
- Add cabbage to boats.
- Bake for 10 to 12 minutes until fish is a solid white color.
- Garnish with fresh Pico de Gallo and cilantro. You can use salsa too! Make sure there is no sugar added of course.
- Pop some cilantro on there.
Notes
Health Coach Tips:
Fresh ginger is an anti-inflammatory wonder-spice.
Red cabbage is an anti-fungal veggie to help keep your gut health great.
Tried this recipe?Mention @betr_health or tag #betrmeals
