The original recipe actually requires the zucchini to be sliced using a spiral slicer, as I do not have such thing, mine became shredded “pasta”. Hehe..
This combination is really good! I think I would try to add some mushrooms and bacon the next time round!
- 6 tbsp of Diary-Free Alfredo Sauce
- 2 tbsp ghee (clarified butter) or fat of your choice
- 200g fish filet
- 2 cloves garlic, minced
- 1/4 cup parsley or coriander, chopped
- 2 zucchini, medium size, spiral sliced
- Salt and pepper to taste
- Using a spiral slicer, slice your zucchini into noodles, and place in a steamer basket in a pot on the stove to steam.
- Heat the pot with the zucchini noodles over medium heat, and steam until they are slightly soft, about 10 minutes.
- Melt one tablespoon of ghee in a large pot over medium heat. Add the fish to the pot, along with the smashed garlic cloves, and saute until the fish is cooked.
- Add the parsley or coriander to the pot, and continue to saute.
- Once the fish is cooked through, turn the burner down to medium-low heat, and add the diary-free alfredo sauce to the pot, stirring to combine. Add the second tablespoon of ghee, and season with additional salt and black pepper if needed.
- Add the steamed zucchini noodles to the sauce pot, and stir to combine the noodles with the sauce mixture. This will allow the noodles to cook a bit more, as well as add more water to the sauce which is why it is best to keep the sauce on the thicker side.
- Turn the burner down to low heat, and simmer until serving.
- Serve, and garnish with additional fresh parsley if desired.
- You can make this recipe by replacing with chicken or seafood such as shrimp. You can also use coconut oil to cook the fish (or chicken or shrimp) if you prefer to not use ghee, but the ghee will add better flavor. If you do okay with grass-fed butter, you can use that to cook the fish as well.