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Prepare all ingredients.
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Wipe grill down with coconut oil, turn on high heat.
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Pat fish with paper towel to absorb any extra liquid (especially if frozen)
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Generously season with sea salt and freshly ground pepper.
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Once the grill is at 425 degrees, turn heat down to medium, add fish. Close lid. Cook three minutes, turn fish, cook two minutes, remove from grill. (I cook the zucchini while fish is cooking.)
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Place butter, olive oil, garlic and lemon juice in pan, turn on med/high heat. Saute for two minutes.
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Pour half of the sauce into a small bowl, reserve for later. Add zucchini to pan and toss in butter garlic mixture. If zucchini seems a little dry add a bit more olive oil.
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Add about 1/2 of the chives. Toss. Cook for 3-4 minutes, tossing here and there. Don't overcook or zoodles will get mushy.
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Sprinkle with sea salt, pepper and pine nuts. Toss.
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Plate zoodles and place fish on top. Spoon reserved garlic butter sauce over fish. Garnish with remaining chives.