Swordfish Steaks with Tropical Salsa and Ginger Noodles

Swordfish Steaks with Tropical Salsa and Ginger Habenero Noodles

Happy New Year!  Did you have a great holiday?  Jake and I enjoyed sharing our holiday with both of our families and we even managed to pull off a surprise birthday party for my mom!  With the busyness of the holidays behind us, I am ready to settle in and see what 2015 has in store!  One thing I am reminded of every year is how blessed I am!  

Our Blessings!

Even now as the snow falls in Nebraska and the temperature continues to drop, I am blessed to have a warm place to call home!  Did I mention that it is 10° in Omaha and it feels like  -9°.  The highs this week will barely make it to the twenty degree mark! Yikes!  I knew that Old Man Winter would eventually peek his head in but I was really starting to enjoy the above normal temps! So much so that I have been dreaming about the tropics!  Ah to be in Costa Rica or Mexico eating fresh mangos again! 

I'll take the beach over snow!

 If I can’t be in the tropics then I will have to create it in my kitchen. That was my inspiration for this tasty dish! For those of you with New Years Resolutions to live a healthier lifestyle – this recipe will help keep you on track!  Plus it is packed with flavor!

Mango Pineapple Salsa

Another inspiration for this post was to introduce you to my newest kitchen gadget!  You can order one here!  This magnificent machine can help take your vegetables from blah to wah-lah! My first experiment was zucchini noodles. 

Paderno World Cuisine Spiral Vegetable Slicer

Since cutting out grains, I’ve been looking for alternate ways to create pasta dishes. Zucchini noodles are a great substitute for pasta and lets be honest -  there is only so much spaghetti squash a girl can eat! This gadget is easy peasy to use and clean!  

 

Beautiful Ribbons of Freshness

From here, you are free to create your dish!  I placed the noodles in a pan with a tablespoon on coconut oil and sautéed for 4 minutes! I decided to create a sauce by mixing ginger juice, coconut amino, raw honey, and habanero oil for a little heat.

These noodles would be great on their own, in a sauce, or served cold in a salad.  I used this as a complement to orange and lemon seasoned swordfish with homemade mango pineapple salsa.  You will be surprised when you taste how well these ingredients complimented each other!  This was another husband approved meal that was ready in 30 minutes!  Enjoy and let me know what you think!

Ingredients 

For the Zucchini Noodles

1 zucchini, spiralized

1½ Tablespoons Ginger Juice

1½ Tablespoons Coconut Amino (Soy Sauce will work for non-Paleo)

2 teaspoons Habanero Oil (can be replaced with sesame oil)

For the Mango Pineapple Salsa  

1 Mango (peeled and chopped)

1 Cup Pineapple (chopped)

½ avocado

¼ batch of cilantro

½ lime, juice

1 teaspoon raw honey (optional)

For the swordfish steak

2 swordfish fillets

1 tablespoon grated lemon peel

1 tablespoon grated orange peel

Salt & Pepper to taste

Process

1.  Preheat the oven to 350°.

2.  Create the salsa by chopping all of the ingredients, except the lime and placing in a bowl.

3.  Squeeze the lime over the chopped ingredients, stir in the honey if using (I omit it) and refrigerate until ready to serve. 

4. In a bowl combine the ginger juice, coconut amino, honey, and oil. Taste and adjust to your liking especially if using habenaro oil.  Stir and set aside.

5.  Season the swordfish and bake for 15 – 20 minutes in the oven or until fish easily flakes.

6. While the fish bakes, place coconut oil in pan and warm on medium heat.

7. Add spiralized noodles in a pan and sauté for 4 -5 minutes.

8.  Add the ginger mixture and sauté for 2 more minutes. Make sure the noodles are evenly coated.

9.  Transfer the noodles to a plate and pour any remaining sauce from the pan over the noodles.

10.  Place swordfish on the plate and top with salsa.

11. Enjoy!