Blackened Tilapia with Zucchini Noodles (Printable Version)
Flavorful spiced fish with spiralized zucchini makes a quick, healthy dinner that's perfect for busy weeknights.
# Everything You’ll Need:
→ Main Ingredients
01 -
2 large zucchini (approximately 680 grams)
02 -
1-1/2 teaspoons ground cumin
03 -
3/4 teaspoon salt, divided
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon ground black pepper
06 -
1/4 teaspoon garlic powder
07 -
4 tilapia fillets (170 grams each)
08 -
2 teaspoons olive oil
09 -
2 garlic cloves, minced
10 -
1 cup pico de gallo
# Steps to Cook:
01 -
Trim the ends of the zucchini. Using a spiralizer, cut the zucchini into thin strands.
02 -
Combine ground cumin, 1/2 teaspoon salt, smoked paprika, black pepper, and garlic powder. Generously sprinkle the seasoning mixture onto both sides of the tilapia fillets.
03 -
In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, cook the tilapia fillets for 2–3 minutes on each side, or until the fish just begins to flake easily with a fork. Remove from the pan and keep warm.
04 -
In the same skillet, cook the zucchini strands with minced garlic over medium-high heat for 1–2 minutes, tossing constantly with tongs until slightly softened. Avoid overcooking. Sprinkle with the remaining 1/4 teaspoon salt.
05 -
Plate the cooked zucchini alongside the tilapia fillets. Serve with a generous portion of pico de gallo.
# Extra Suggestions:
01 -
Avoid overcooking the zucchini noodles to maintain their texture.