Options:

Include nutrition information?

Blackened Tilapia With Zucchini Noodles

Created by ForeverMama on July 12, 2019

1/4 teaspoon garlic powder
4 (1 1/2 pounds) tilapia fish fillets (6 ounces each. Any other light fish can be used, even shrimp)
2 teaspoons olive oil
2 garlic cloves, minced
1 cup pico de gallo (Refer to Note II for info. and link to homemade version)

Step 1: Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. (Refer to Note I, below)
Step 2: Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper, and garlic powder; sprinkle generously onto both sides of tilapia.
Step 3: In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm.
Step 4: In the same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt.
Step 5: Serve with tilapia and pico de gallo.
Note I: If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Saute as directed, increasing the time as necessary.
Note II: Pico de gallo is easy to make if you decide to make your own. It can also be bought at a well-supplied supermarket. Not to be confused with Salsa; though Salsa and Pico de Gallo contain the same basic ingredients, the preparation methods are what make these cousins different. Pico de Gallo always uses raw, diced ingredients. It’s less wet, and it has a chunkier texture than salsa. Salsa normally contains roasted or stewed tomatoes and is generally closer to a purée in texture. A good homemade recipe can be found in the following link that is super easy to make: https://www.recipezazz.com/recipe/homemade-easy-pico-de-gallo-32921