Blackened Tilapia with Zucchini Noodles

Blackened tilapia with zucchini noodles is a delicious, healthy dish that combines bold spices with fresh vegetables, making it a perfect choice for those following a low-carb or keto-friendly diet. This dish not only packs a punch with its flavor but also provides essential nutrients and protein, making it a quick and nutritious weeknight meal.

What is Blackened Tilapia?

Blackened tilapia is a fish dish that gets its name from the cooking technique known as “blackening.” The process involves coating the fish in a spicy blend of seasonings and then cooking it at high heat, typically in a cast-iron skillet, which gives the fish a beautifully charred, flavorful crust. Tilapia is a mild, lean fish that absorbs spices well, making it a great choice for this technique.

ALSO READ: Easy Banana Bread Recipe

Blackened Tilapia with Zucchini Noodles

Recipe by RecipeWikkiCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

203

kcal

Blackened tilapia with zucchini noodles is a delicious, healthy dish that combines bold spices with fresh vegetables, making it a perfect choice for those following a low-carb or keto-friendly diet. This dish not only packs a punch with its flavor but also provides essential nutrients and protein, making it a quick and nutritious weeknight meal.

Ingredients

• 2 large zucchini (about 1-1/2 pounds)

• 1-1/2 teaspoons ground cumin

• 3/4 teaspoon salt, divided

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon pepper

• 1/4 teaspoon garlic powder

• 4 tilapia fillets (6 ounces each)

• 2 teaspoons olive oil

• 2 garlic cloves, minced

• 1 cup pico de gallo

Directions

• Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
• Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle mixture generously onto both sides of tilapia. 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.
• In same pan, cook zucchini with garlic over medium-high heat until zucchini is slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining 1/4 teaspoon salt. Serve with tilapia and pico de gallo.