Dinner

Butternut Squash Noodles with Blackened Mahi

Butternut sqaush Noodles with blackened mahi

Ingredients

• 1 fresh Mahi filet

• 1 pack of Butternut Squash noodles (I got mine from Whole foods)

• 1-2 handfuls of greens (I used sunflower sprouts and spinach )

• Sunflower sprouts

• 1 tablespoon olive oil (or avocado oil)

• sea salt and black pepper, to taste

Mahi seasoning:

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/4 tsp onion powder

• sea salt and black pepper, to taste

Creamy Sesame-Avocado Cilantro dressing:

• 1/2  ripe avocado

• 1 1/2 cups fresh cilantro leaves

• 1/2 tablespoon sesame seeds

• 1/4 cup olive oil (can slowly add more if needed to reach desired consistency)

• 1/2 cup water (can slowly add more if needed to reach desired consistency

• juice from 1/2 lemon

• 1 tablespoon sesame oil

• sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Place noodles on baking sheet with parchment paper and drizzle oil. Toss to coat and add salt and pepper. Set aside while making dressing.

3. Add avocado, cilantro, lemon, sesame oil, sea salt, and pepper, to high-speed blender and pulse until creamy. Place in fridge and set aside.

4. Place butternut squash noodles in the oven and cook for about 15 minutes, tossing, and turning the pan halfway.

5. While butternut squash noodles are cooking, prepare Mahi. Coat with seasoning and set aside.

6. Heat a cast iron skillet on medium-high heat. Add a tablespoon of grass-fed ghee and place seasoned Mahi on skillet. Cook for about 5 minutes without flipping. Flip and cook other side for 5-8 minutes. (Can cook longer or place in oven if prefer fish cooked well done).

7. Once noodles are finished, add in the greens and cook in oven for 1-2 minutes.

8. Serve Mahi with butternut squash noodles and dressing on the side or mix it in with the noodles. Store leftover noodles and dressing in fridge. Enjoy!