If you’re looking for a healthy protein source, try this Hawaiian-inspired fish dish that’s as easy to make as it is flavorful. Sweet pineapple, zesty ginger, and a splash of lime come together with tender wild-caught cod to awaken your taste buds and transport you straight to the islands — no plane ticket required. Ingredients: 5 frozen wild-caught cod fillets, thawed 1 (14 oz) can pineapple in pineapple juice (do not drain) ½ cup tamari (gluten-free soy sauce) or coconut aminos (gluten-free and soy-free) 2 tablespoons toasted sesame oil Juice of 1 lime 2 zucchini, julienned 1 red bell pepper, julienned 12 oz bag of bean sprouts 5 cloves garlic, minced 2 inches fresh ginger, peeled and minced ¼ cup fresh cilantro, chopped Instructions Preheat Oven – Set oven to 400°F Prepare the Fish & Vegetables – Arrange the thawed cod fillets in a large glass baking dish. Top evenly with minced garlic, ginger, zucchini, red bell pepper, bean sprouts, and the can of pineapple (with juice). Make the Sauce – In a small bowl, whisk together the tamari, toasted sesame oil, and lime juice. Drizzle this Hawaiian-inspired sauce over the fish and vegetables. Bake – Cover the dish tightly with aluminum foil and bake for 30 minutes Garnish & Serve – Sprinkle with chopped cilantro and serve with basmati rice, or enjoy without rice for a lower-carb meal. ~Rajsree Nambudripad, MD
