Blackened Tilapia with Zucchini Noodles

Women‍‍`s Corner
August 15, 2022

The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp.

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

Method: 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 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 slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo.

Note: If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Saute as directed, increasing time as necessary.

Nutrition Facts: 1 serving: 203 calories, 4g fat (1g saturated fat), 83mg cholesterol, 522mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.

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This recipe is taken from www.tasteofhome.com