Grilled Lime Herb Fish with Zucchini Zoodle Salad Plus Tangy Avocado Salsa
Grilled Lime Herb Fish with Zucchini Zoodle Salad Plus Tangy Avocado Salsa
ingredients
- 4 fish fillets (salmon, cod, or any white fish)
- 2 limes (1 zested and juiced; 1 sliced)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
- 4 large zucchinis, chopped
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 jalapeno pepper, seeds removed and finely chopped
- 2 tablespoons fresh cilantro, chopped
steps
- 1.
Preheat grill to medium heat.
- 2.
In a bowl, combine the lime zest, lime juice, olive oil, minced garlic, parsley, dill, salt, and pepper.
- 3.
Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for 20 minutes.
- 4.
Grill the fish fillets for about 3-4 minutes per side or until cooked through. Squeeze a little lime juice over each fillet and remove them from the grill.
- 5.
While the fish is grilling, sauté the chopped zucchini in a pan over medium heat until just tender.
- 6.
In a separate bowl, combine the cherry tomatoes, diced avocado, red onion, jalapeno pepper, and cilantro. Season with salt and pepper to taste. This is the tangy avocado salsa.
- 7.
Divide the sautéed zucchini among four meal prep containers and top each with a grilled fish fillet.
- 8.
Spoon the tangy avocado salsa over the fish fillets and garnish with sliced cherry tomatoes and a lime wedge.
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