Ginger Cod (or any White Fish) with Zucchini Ribbon Salad

Ginger Halibut with Zucchini Ribbon Salad

Ingredients:

• 12 oz of cod/white fish, cut into serving size pieces
• Salt and pepper
• Ginger powder (I used 1 tsp for 2 servings)
• 2 tbsp Avocado oil (or your oil of choice...High Grade EVOO would be 2nd choice)
• 2 zucchini, cut into ribbons (next time I will use zoodles instead for easier eating)
• 1/4 each, yellow and orange bell peppers, cut into thin strips
• 1 tsp fresh ginger, grated
• 1/4 cup rice vinegar
• 1 tbsp Coconut Aminos or Soy Sauce
• Juice 1/2 lemon or 1 tbl Bottled Lemon Juice (not from concentrate)
• 1 tbsp raw honey
• 1 tbsp Olive Oil

Season the cod pieces with salt, pepper and the ginger powder and set aside.  For even cooking allow fish to come close to room temperature (never leave out longer than 1 hour though).

Steam the zucchini and peppers for 3-5 minutes (soft but not mushy...al dente), rinse with cold water (stops the cooking process), drain and pat dry, then place in a mixing bowl.

Whisk together the fresh ginger, vinegar, soy sauce, lemon juice, honey and sesame oil, then pour over the zucchini and peppers, blending well.  Refrigerate until ready to serve mixing occasionally to ensure flavors blend well throughout). I refrigerated 1 hour in a sealed container flipping every 20 minutes.

Heat oil on medium-high heat.  Fry the cod in the avocado oil (approximately 3-5 each side) until cooked and serve with the zucchini salad.  If you use thick cut fish filet they may require slightly longer to cook (flake test always works well with whitefish when done at the thickest portion).

Serves 2

NOTE:  I used halibut this time as fresh never frozen cod was unavailable.