Renewing your spirit one bite at a time

Mahi Mahi Zucchini Boats (with Pico de Gallo)


mahi mahi zucchini boats

These Mediterranean-inspired Mahi Mahi zucchini boats are gluten-free, dairy-free, paleo, and full of anti-inflammatory properties. This meal truly encompasses the meaning of “eat the rainbow” as it is packed with phytonutrients and health benefits. The incredibly refreshing flavor between the veggies and spices is just an added bonus. Zucchinis are high in fiber, antioxidants, and vitamins which are a few reasons as to why I love cooking with them. They make the perfect little boat holders for wild-caught Mahi Mahi so you can make sure to get your protein in. Additionally, this meal includes power spice ginger, which is a natural anti-inflammatory. But, my favorite part about this dish is how easy it is to make. This brain boosting, energizing meal is ready in less than 20 minutes!

mahi mahi zucchini boats

How to make Mahi Mahi Zucchini boats (with Pico de Gallo)

Sometimes eating healthy has a bad rep of being unattainable or too expensive. I am always looking for attainable ways to make nourishing, exciting meals that are quick and inexpensive. This meal is a great example of that. The hands-on time is minimal and it doesn’t require any fancy ingredients. Have fun making this dish and feel free to make it your own! Add any additional spices or toppings you may like.

ingredients for mahi mahi zucchini boats

Step 1: Prepare the Mahi Mahi

  • Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  • Rinse and pat dry the mahi-mahi fillets and cut them into bite-sized pieces.
  • In a small mixing bowl add 1 tablespoon avocado or olive oil, 1/2 teaspoon ginger, 1/2 teaspoon Himalayan pink salt, and 1 tablespoon garlic powder.
  • Add the bite-sized Mahi Mahi pieces to the spice mixture and coat the fish well. Set it aside.

Step 2: Prepare the veggies

  • Halve each zucchini lengthwise and scoop out the seeds and fleshy center using a spoon. You want the zucchini walls to be about 1/2 inch thick creating a shell-like appearance.
  • Place each zucchini boat on the baking sheet.
  • Shred or chop your 1/2 cup of purple cabbage.

Step 3: Assemble the boats & bake

  • Spoon your Mahi Mahi pieces into each zucchini boat and top with the shredded purple cabbage.
  • Place them into the oven and bake for 18 minutes or until the fish is white and flaky.

Step 4: Make the Pico de Gallo

  • While the zucchini boats bake, make your pico de gallo.
  • Dice your tomatoes, onion, and jalapeno and place them in a medium bowl.
  • Add your freshly chopped cilantro, salt and pepper, lime juice, and garlic, and mix.
  • Once the zucchini boats are done baking, remove them from the oven and top them with the pico de gallo and more cilantro if desired.
  • Any leftovers can be stored in an airtight container in your refrigerator for 3 days.
  • Enjoy!
pico de gallo
Mahi Mahi Zucchini Boats
mahi mahi zucchini boats
mahi mahi zucchini boats
Print Recipe
5 from 2 votes

Mahi Mahi Zucchini Boats (with Pico de Gallo)

These Mediterranean Mahi Mahi zucchini boats are bursting with refreshing flavor and color, they make for the perfect anti-inflammatory meal!
Prep Time15 minutes
Cook Time18 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: mahi mahi zucchini boats
Servings: 2
Calories: 175kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Measuring cups and spoons

Ingredients

For the zucchini boats

  • 2 medium zucchinis halved and seeded
  • 2 5 oz fillets of mahi-mahi cut into bite-sized pieces
  • 1/2 teaspoon ginger fresh or ground
  • 1/2 teaspoon Himalayan pink salt
  • 1 tablespoon garlic powder
  • 1 tablespoon avocado or olive oil
  • 1/2 cup purple cabbage shredded or chopped
  • chopped cilantro and cherry tomatoes optional for topping

For the Pico de gallo

  • 3 medium tomatoes diced diced
  • 1 cup white onion diced
  • 1 jalapeno pepper seeded and diced
  • 1/2 cup cilantro chopped
  • 2 tablespoons lime juice
  • 1 teaspoon garlic minced
  • salt and pepper to taste

Instructions

  • Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  • Rinse and pat dry the Mahi Mahi fillets and cut them into bite-sized pieces.
  • In a small mixing bowl add the avocado or olive oil, ginger, Himalayan pink salt, and garlic powder. Mix well. Add the Mahi Mahi making sure to coat all the pieces in the spices. Set aside.
  • Halve each zucchini lengthwise and scoop out the seeds and fleshy center using a spoon. You want the zucchini walls to be about 1/2 inch thick creating a shell-like appearance.
  • Shred or chop the purple cabbage.
  • Spoon the Mahi Mahi pieces into each zucchini boat and top with the purple cabbage.
  • Place them into the oven and bake for 18 minutes or until the fish is white and flaky.
  • While the zucchini boats bake, make the Pico de Gallo. Dice the tomatoes, onion, and jalapeno and place in a medium bowl. Add the freshly chopped cilantro, salt and pepper, lime juice, and garlic, and mix.
  • Once done baking, remove the zucchini boats from the oven and top them with the Pico de Gallo. Add extra cilantro if desired and enjoy!
  • Any leftovers can be stored in an airtight container in the refrigerator for 3 days.

Nutrition

Serving: 2boats | Calories: 175kcal | Carbohydrates: 14g | Protein: 23.5g | Fat: 2g | Cholesterol: 80mg | Sodium: 299mg

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