Blackened Tilapia with Zucchini

This vibrant blackened tilapia with zucchini noodles has become my weeknight dinner hero. The combination of perfectly seasoned fish atop tender spiralized zucchini creates a meal that's both nourishing and incredibly satisfying without weighing you down.

My family was skeptical the first time I served "zoodles" instead of pasta, but this dish converted even my pickiest eaters. The blackened seasoning gives such wonderful depth that nobody misses the carbs.

Ingredients

• Tilapia fillets: quality matters here look for firm white fillets without any fishy smell
• Zucchini: choose firm medium sized ones for the best spiralizing results
• Ground cumin: provides earthy warmth and is the foundation of the blackening spice
• Smoked paprika: adds that characteristic smoky flavor without any heat
• Garlic powder: gives convenience while infusing the seasoning with savory notes
• Fresh garlic cloves: for the zucchini nothing compares to freshly minced garlic
• Olive oil: just enough to cook the fish and prevent sticking
• Pico de gallo: adds brightness and acidity that balances the richness perfectly

Step-by-Step Instructions

Prepare the Zucchini:

Trim the ends off your zucchini and run them through a spiralizer to create thin noodle strands. If you don't have a spiralizer, you can use a vegetable peeler to create ribbons or a sharp knife to julienne them. Make sure your zucchini is firm and fresh for the best spiralizing results.

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. The balance here is crucial as these spices will create that authentic blackened crust that makes this dish special.

Season the Tilapia:

Generously sprinkle the blackening seasoning onto both sides of your tilapia fillets, gently pressing it in to adhere. Make sure to cover the entire surface of each fillet for maximum flavor. The seasoning should form a visible coating on the fish.

Cook the Tilapia:

Heat olive oil in a large nonstick skillet over medium high heat until shimmering but not smoking. Carefully place the seasoned tilapia in the pan and cook for 2 to 3 minutes per side. The fish is done when it flakes easily with a fork and has a beautiful dark crust. Remove from the pan and set aside on a warm plate.

Prepare the Zucchini Noodles:

In the same pan using the remaining seasoned oil, add the minced garlic and zucchini noodles. Toss constantly with tongs for just 1 to 2 minutes until the zucchini softens slightly but still maintains some bite. Overcooking will result in soggy noodles so work quickly here.

Serve and Enjoy:

Divide the zucchini noodles among plates, top with the blackened tilapia, and finish with a generous spoonful of fresh pico de gallo. The combination of the warm spiced fish with the cool, acidic pico creates the perfect balance of flavors.

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The smoked paprika is truly the secret weapon in this recipe. I discovered it years ago when trying to recreate restaurant quality blackened fish at home, and it makes all the difference. My husband now requests this "restaurant style" fish regularly, not realizing how simple it actually is to prepare.

Storage and Meal Prep

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline weeknight cooking. The blackening seasoning can be mixed in larger batches and stored in an airtight container for up to 3 months. For meal prep, spiralize the zucchini up to 2 days in advance and store in the refrigerator in a container lined with paper towels to absorb excess moisture.

If you have leftovers, store the fish and zucchini separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a 275°F oven until just warmed through, about 10 minutes. The zucchini noodles are best eaten cold or at room temperature as a second reheating will make them mushy.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Any firm white fish works beautifully in place of tilapia salmon and mahi mahi are excellent alternatives and bring their own distinct flavors. For a vegetarian version, try using thick slices of firm tofu or portobello mushrooms instead.

No spiralizer? No problem. Use a vegetable peeler to create zucchini ribbons, or simply dice the zucchini into small cubes and sauté them the same way. You can also substitute yellow summer squash, butternut squash, or even carrots for the zucchini.

If pico de gallo isn't available, a simple squeeze of lime juice and some fresh cilantro will provide a similar bright finish. For extra richness, add a few slices of avocado on top.

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Serving Suggestions

This light yet satisfying dish pairs beautifully with a variety of sides. For a more substantial meal, serve alongside cilantro lime rice or quinoa which will soak up the delicious juices. A simple green salad dressed with olive oil and lemon juice makes a perfect fresh accompaniment.

For entertaining, consider setting up a topping bar with options like diced avocado, crumbled queso fresco, sliced jalapeños, and extra cilantro so guests can customize their plates. A chilled crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish beautifully.

Recipe FAQs

→ What can I use 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 long, thin ribbons of zucchini. Alternatively, many grocery stores now sell pre-spiralized zucchini noodles in the produce section. You could also use a julienne peeler or simply cut the zucchini into thin strips with a sharp knife.

→ Can I substitute another type of fish for the tilapia?

Yes, this seasoning blend works well with many white fish varieties. Try it with cod, halibut, snapper, or even catfish. Just adjust the cooking time based on the thickness of your fillets – thicker fish may need a few extra minutes to cook through completely.

→ How do I make homemade pico de gallo?

For fresh pico de gallo, combine 2 cups diced tomatoes, 1/4 cup finely chopped red onion, 1-2 jalapeños (seeded and minced), 1/4 cup chopped cilantro, 2 tablespoons lime juice, and salt to taste. Mix well and let sit for at least 15 minutes before serving to allow flavors to blend.

→ Is this dish suitable for meal prep?

The fish is best enjoyed fresh, but you can prep components ahead of time. Mix the spice blend and store in an airtight container. Spiralize the zucchini and store in the refrigerator for up to 2 days. Make the pico de gallo a day ahead. Then just cook the fish and zucchini right before serving for the best results.

→ How can I avoid overcooking the zucchini noodles?

Zucchini noodles cook very quickly and release water when overcooked, which can make your dish soggy. The key is to cook them over medium-high heat for just 1-2 minutes while constantly tossing. They should be slightly softened but still have some crunch. You can also salt them before cooking to draw out excess moisture, then pat dry.

→ What sides pair well with this dish?

This meal is complete on its own, but you could serve it with a side of black beans, cilantro-lime rice, or a simple green salad. For a heartier meal, add some crusty bread or corn tortillas. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the flavors nicely.