Firm white fish in a blood orange and beer broth with spiralized and roasted vegetables...
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
1 medium grey or zucchini squash
1 medium sweet potato
2 tablespoons olive oil, split use
12 to 16 ounces firm white fish (see notes)
2 small shallots, sliced (see notes)
1 teaspoon ground cumin
1 teaspoon garlic, minced
7-8 ounces beer (see notes)
2 teaspoons Mexican oregano
1 blood orange, juice and zest (see notes)
cilantro and blood orange to garnish
sea salt and fresh ground pepper
Get the vegetables cooking - Preheat the oven to 400°. Spiralize the veggies. Toss with olive oil, sea salt, and fresh ground pepper. Spread out on a baking sheet (do not crowd). Roast until tender - approximately 15-20 minutes. You may want to give the sweet potatoes a 5 minute head start. While vegetables roast, start the fish.
Prep and cook the fish - Pat the fish dry, and season with salt and pepper. Add a drizzle of olive oil to a medium-hot pan. Add the fillets, and cook until the flesh turns white and you see a bit of color. Turn and repeat on the other side. Cover with foil and set aside.
Make the blood orange broth - To the same pan, add olive oil, garlic, onion, cumin. De-glaze with beer, then add Mexican oregano and orange zest. Add blood orange juice, stir to combine, then add fish back into the pan. Simmer 1-2 minutes to get the fish hot through.
To serve - Use tongs to place spiralized veggies into shallow bowls. Add a fish fillet to each bowl. Ladle the blood orange broth over top, then garnish with chopped cilantro and blood orange as desired.
Macronutrients are an approximation and for reference only (from MyFitnessPal.com). I included 14.5 ounces of barramundi.
Amount Per Serving:Calories: 390Total Fat: 20gCarbohydrates: 16gProtein: 43g