Blackened Tilapia with Zucchini Noodles (Printable Version)
Spice-rubbed tilapia fillets paired with garlicky zucchini noodles and fresh pico de gallo for a quick, healthy weeknight meal.
# Ingredients:
01 -
2 large zucchini (about 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 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:
01 -
Trim the ends of the zucchini. Using a spiralizer, cut zucchini into thin strands.
02 -
Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper, and garlic powder. Generously sprinkle onto both sides of the tilapia fillets.
03 -
In a large nonstick skillet, heat olive oil over medium-high heat. Cook tilapia fillets in batches for 2-3 minutes per side, until the fish just begins to flake easily with a fork. Remove from pan and keep warm.
04 -
In the same pan, cook the zucchini strands with minced garlic over medium-high heat for 1-2 minutes, tossing constantly with tongs until slightly softened. Do not overcook. Sprinkle with the remaining 1/4 teaspoon salt.
05 -
Serve the cooked zucchini noodles with the tilapia fillets and pico de gallo.