lackened Tilapia with Zucchini Noodles


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 tsp garlic powder
  • 4 tilapia fillets (6 ounces each)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 cup pico de gallo
Directions:
  1. Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
  2. 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.
  3. 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.


Editor's 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.