Creamy Avocado Zoodles with Steelhead Trout

Fish is something that I could eat for breakfast, lunch, and dinner. Both of my parents grew up by the ocean and so my brothers and I grew up on a lot of delicious seafood and fish. This dish is the whole package. Creamy, rich, crunchy, comforting, lemony, peppery… mouthwatering. If you’re craving pasta, but want something a little lighter and less carbs – than you’re in luck. It is light enough for a summer dinner, but heavy enough for a cozy night in during the fall. Avocado and Greek yogurt mixed with light flaky steelhead – out of this world!IMG_7232 IMG_7237

If you like salmon, than let me introduce you to your new best friend. Steelhead trout is a cousin fish to salmon. They are both part of the same family, but they are different fish. Salmon live in saltwater, steelhead live in freshwater. They both taste the same, steelhead having a slightly milder taste. One reason why I love steelhead is because it is a leaner fish than salmon, but both are so nutritious for your body! Containing healthy omega-3 fatty acids, which are crucial for good health.

Creamy Avocado Zoodles with Steelhead Trout
Serves 6
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
For the Zoodles
  1. 2 avocados, peeled
  2. Β½ cup Greek yogurt (I used Fage)
  3. 4 tablespoons lemon juice
  4. 1 teaspoon minced garlic
  5. Salt & pepper, to taste
  6. Small handful basil leaves
  7. 3 medium zucchinis
For the Steelhead
  1. Juice from half of a lemon
  2. 1 Tablespoon olive oil
  3. Salt & pepper, to taste
  4. Sprinkle of garlic powder (I used about 2 teaspoons)
  5. 1 steelhead filet
For the Zoodles
  1. In a food processor, pulse the avocado, yogurt, lemon juice, garlic, salt, pepper, and basil leaves until smooth. Set aside.
  2. Use a spiralizer, food processor, or julienne slicer to create zoodles from the zucchinis (I used a spiralizer).
  3. In a large bowl, toss the zoodles with the sauce until they are coated.
For the Steelhead
  1. Preheat oven to 400 degrees F and line a baking tray with aluminum foil.
  2. Rinse the filet under cold water and place on the baking tray. Drizzle olive oil, garlic, lemon juice, salt, and pepper and use your hand to rub everything all over filet.
  3. Place baking tray in oven and cook for 10-15 minutes.
Notes
  1. I found my handheld "veggetti" at Bed, Bath, & Beyond.
  2. This avocado cream sauce is amaaaazing as a dip as well. Sam and I were dipping blue corn tortilla chips in it - delicious!
Ashley Ellen Howard http://aehoward.com/

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