Prep 10 mins
Cook 12 mins
This recipe is quick to make, and delicious. I found it while searching for recipes to enjoy while I am on a low Fodmap diet. If you are also on one, eliminate any ingredients that are triggers for you. I found it on Pinterest by an author named Stephanie. Don't know who she is because it wasn't on her board. :)
- 1 1⁄2 tablespoons olive oil, divided
- 1 garlic clove, halved
- 1 1⁄2 tablespoons sesame oil
- 2 limes, juice of
- 1 1⁄2 lbs red snapper, filleted
- Chinese five spice powder, to taste
- cayenne, to taste
- garlic powder, to taste (high Fodmap, remove is this is a trigger for you)
- 2 shallots, thinly sliced (high Fodmap, remove is this is a trigger for you)
- 1⁄3 fresh jalapeno, diced, no seeds
- 4 cups red bell peppers, chopped
- 4 cups green beans, cut 1/2 to 1 inch long
- 2 large carrots, cut julienne style
- 1 tablespoon low-sodium tamari (wheat free soy sauce)
- 4 -6 cups uncooked rice noodles
- Heat the olive oil in a small saucepan over medium low. Place the halved garlic clove in the oil until the oil is garlic infused. (If you are on a low fodmap diet, remove the garlic from the oil).
- Heat the oven to 425 degrees. Place the fish in a baking dish. Drizzle with the garlic infused olive oil and the juice of 2 limes. Sprinkle Chinese 5 spice powder all over the fish, so it is lightly coated. Very lightly sprinkle cayenne pepper and garlic powder, if using, over the fish.
- Place the fish on the top rack of the oven and bake for 10 to 12 minutes until done. Do not flip.
- Cook noodles according to package directions.
- In a large skillet, warm 1/2 tbsp sesame oil and 1/2 tbsp olive oil on medium heat. Add shallots (if using) and cook 4-6 minutes until translucent. Add the jalapeno, bell peppers, green beans, carrots, and tamari. Cook for 5 to 7 minutes longer until the vegetables reach the desired degree of tenderness.
- Serve over the noodles and top with the crispy, spicy fish.