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mahi mahi zucchini boats
5.0 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 Time 15 mins
Cook Time 18 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: mahi mahi zucchini boats
Servings: 2

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Calories: 175 kcal

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

  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Rinse and pat dry the Mahi Mahi fillets and cut them into bite-sized pieces.
  3. 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.
  4. 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.
  5. Shred or chop the purple cabbage.
  6. Spoon the Mahi Mahi pieces into each zucchini boat and top with the purple cabbage.
  7. Place them into the oven and bake for 18 minutes or until the fish is white and flaky.
  8. 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.
  9. 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!
  10. Any leftovers can be stored in an airtight container in the refrigerator for 3 days.

Nutrition

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

Nutritional information is automatically calculated and should be used as an approximation only.

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