Blackened Tilapia with Zucchini

This blackened tilapia with zucchini noodles has become my go-to dinner option when I need something impressive yet quick to prepare. The combination of perfectly seasoned fish with light, vegetable-based noodles creates a satisfying meal that feels indulgent without the guilt.

I discovered this recipe during a summer when my family was trying to eat lighter but still wanted flavorful meals. The first time I served it, even my veggie-skeptical teenagers scraped their plates clean and asked for seconds.

Ingredients

• Tilapia fillets: fresh fish provides the best texture and mild flavor that absorbs the blackening spices beautifully
• Zucchini: choose firm specimens with unblemished skin for the best noodles
• Ground cumin: this warm earthy spice forms the backbone of the blackening seasoning
• Smoked paprika: adds a subtle smokiness without heat; look for Spanish varieties for the most authentic flavor
• Garlic powder and fresh garlic: work together to create layers of flavor
• Olive oil: a light coating helps the spices adhere and prevents sticking
• Pico de gallo: adds freshness and acidity that balances the rich seasoned fish

Step-by-Step Instructions

Prepare the zucchini:

Using a spiralizer, transform your zucchini into pasta-like strands. If you don’t have a spiralizer, a vegetable peeler can create wide ribbons that work nearly as well. The key is keeping the strands relatively uniform in size for even cooking.

Create the blackening seasoning:

Combine the cumin, salt, smoked paprika, pepper, and garlic powder in a small bowl. Mix thoroughly to ensure even distribution of all spices. This blend delivers that classic blackened flavor profile without overwhelming heat, making it family-friendly.

Season the fish:

Sprinkle the spice mixture generously on both sides of the tilapia fillets, pressing gently to adhere. Don’t be shy with the seasoning, as this creates the flavorful crust that makes blackened fish so delicious. The natural moisture of the fish will help the spices stick.

Cook the tilapia:

Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Place the fish in the pan without overcrowding, working in batches if necessary. Cook for 2 to 3 minutes per side until the fish flakes easily with a fork but remains moist. The outside should develop a beautiful dark crust. Remove and keep warm.

Prepare the zucchini noodles:

In the same pan now infused with the fish seasonings, add the spiralized zucchini and minced garlic. Toss constantly using tongs for just 1 to 2 minutes. The goal is slightly softened noodles that still retain some texture, not mushy vegetables. Remember they will continue cooking slightly from residual heat.

Serve and enjoy:

Sprinkle the zucchini with remaining salt. Divide noodles between plates, top with tilapia fillets, and finish with a generous spoonful of pico de gallo.

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The smoked paprika is truly the secret ingredient in this dish. I once tried making it with regular paprika when I ran out of the smoked variety, and while still good, it lacked that distinctive depth that makes everyone ask for my recipe. When I find good quality smoked paprika, I always stock up.

Make Ahead Options

While this dish is best served fresh, you can prepare components ahead of time to streamline dinner. The seasoning mix can be combined and stored in an airtight container for up to three months. Zucchini noodles can be spiralized up to two days ahead and stored in the refrigerator in a paper towel-lined container to absorb excess moisture. This prep work reduces cooking time to less than 10 minutes when you’re ready to serve.

Perfect Pairings

This light yet satisfying dish works beautifully with a variety of sides. For a complete meal, try a simple avocado and jicama salad dressed with lime juice and a touch of honey. If you need something more substantial, a small portion of cilantro lime rice or quinoa makes a great addition. For beverages, a crisp Sauvignon Blanc or sparkling water with lime complements the flavors perfectly.

Substitution Guide

This versatile recipe adapts well to what you have on hand. Swap tilapia for any mild white fish like cod or snapper, adjusting cooking time for thicker fillets. No spiralizer? Use a vegetable peeler to create zucchini ribbons instead. The pico de gallo can be replaced with any fresh salsa or even a simple squeeze of lime juice and chopped cilantro. For those who enjoy heat, add a pinch of cayenne to the spice mix.

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Recipe FAQs

→ Can I use a different type of fish for this dish?

Yes, you can substitute the tilapia with other mild white fish like cod, haddock, or snapper. If you prefer a stronger flavor, try using salmon or mahi-mahi, though cooking times may need slight adjustment.

→ What if I don't have a spiralizer for the zucchini?

If you don't have a spiralizer, you can use a vegetable peeler to create wide, thin ribbons, or simply cut the zucchini into thin matchsticks. Many grocery stores also sell pre-spiralized zucchini in the produce section.

→ How do I prevent the zucchini noodles from becoming soggy?

The key is quick cooking (1-2 minutes) and constant tossing. Don't cover the pan, as this traps steam. If you prefer a firmer texture, you can also salt the zucchini noodles and let them sit for 10 minutes, then pat dry before cooking.

→ Can I make my own pico de gallo instead of using store-bought?

Absolutely! Combine diced tomatoes, onions, jalapeños, cilantro, and lime juice with a pinch of salt for a quick homemade pico de gallo. Making it fresh allows you to adjust the heat and flavors to your preference.

→ How can I make this dish ahead of time?

You can prepare the spice mixture and spiralize the zucchini up to a day ahead. Store the zucchini in paper towels in the refrigerator to absorb moisture. The fish is best cooked just before serving, but leftovers can be gently reheated in a skillet or microwave.

→ Is this dish suitable for a keto or low-carb diet?

Yes, with only 8g of carbohydrates per serving, this dish is excellent for keto and low-carb diets. It's high in protein (34g) and low in fat (4g), making it a nutritionally balanced option for various dietary preferences.