Summer isn't officially here, but the weather is! Here's a dish that's for sure to keep you cool, refreshed, and ready for swim suit season!
Ginger Cod with Zucchini Ribbon Salad
1 fillet of cod, cut into serving size pieces
1/2 tsp Salt
1/4 tsp black pepper
1-2 tsp Ginger powder
2 green zucchini, cut into ribbons
1/2 green bell pepper, cut into thin strips
1 tsp fresh ginger, grated
1/4 cup rice vinegar
3 tbsp coconut aminos
Juice 1/2 lemon
1 tbsp agave nectar
1 tbsp sesame oil
Season the cod pieces with salt, pepper and the ginger powder and set aside.
Steam the zucchini and peppers for 3 minutes, rinse with cold water, drain and pat dry, then place in a mixing bowl.Whisk together the fresh ginger, vinegar, coconut aminos, lemon juice, agave and sesame oil, then pour over the zucchini and peppers, blending well. Refrigerate until ready to serve. Pan fry the cod in more sesame oil or bake it for 20 min at 375F.