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This light and vibrant tilapia with zucchini noodles is the kind of recipe I turn to when I want something wholesome but quick. It features flaky spiced tilapia fillets served alongside garlicky zucchini noodles and topped with fresh pico de gallo. Perfect for busy nights yet full of color and flavor, this dish has become a top pick whenever I need dinner on the table in less than thirty minutes.
One of the first times I cooked this I worried the zucchini noodles would get watery but using high heat and tossing them quickly kept things crisp. Even my fish-wary friend went back for seconds
Ingredients
- Large zucchini: Fresh zucchini keeps its shape best and delivers a mild veggie bite Look for medium to firm squash with glossy skin
- Ground cumin: Warm flavor that pairs perfectly with mild fish Use fresh spice for the fullest aroma
- Salt: Brightens and brings out the savoriness Make sure to season the zucchini and fish separately
- Smoked paprika: Adds depth and a subtle smokiness Spanish smoked paprika works well here
- Pepper: A sharp lift that cuts through the gentle flavors Freshly ground is always best if you have it
- Garlic powder: Rounds out the spice blend and ties everything together
- Tilapia fillets: Mild and flaky fish with a quick cook time Make sure fillets are fresh and have no fishy smell
- Olive oil: Helps brown the fish and sautés the zucchini Extra virgin olive oil has more robust flavor
- Garlic: Fresh garlic brings a pleasant kick to the zucchini noodles
- Pico de gallo: Adds juicy acidity and crunch on top Try to pick pico de gallo with bright tomatoes and a little jalapeno for zing
Step-by-Step Instructions
- Spiralize the Zucchini:
- Trim both ends from each zucchini and use a spiralizer to cut into thin strands Try to create strands of even thickness for uniform cooking
- Mix and Season the Fish:
- Combine the cumin salt smoked paprika pepper and garlic powder in a small bowl Sprinkle this mixture generously over both sides of each tilapia fillet Press the seasoning in gently so it adheres
- Cook the Tilapia:
- Heat the olive oil in a large nonstick skillet over medium high When the oil begins to shimmer add tilapia fillets in batches so they fit comfortably without crowding Cook each side for about two to three minutes or until the edges flake with gentle pressure from a fork Remove each fillet as soon as it is cooked and keep warm
- Sauté the Zucchini Noodles:
- In the same pan add the minced garlic followed immediately by the zucchini noodles Turn heat to medium high and toss the noodles quickly and constantly with tongs Sauté for one to two minutes until the zucchini has just started to soften but still has some bite It should not release too much liquid
- Finish and Serve:
- Sprinkle the sautéed zucchini with the remaining salt Arrange each plate with a mound of zucchini noodles top with a tilapia fillet and spoon generous pico de gallo over everything
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You Must Know
- This meal is high in protein and low in carbohydrates
- Cooking tilapia over high heat gives it a golden sear without drying it out
- Zucchini noodles do not need long cooking or they will go mushy
I have always loved how simple fresh garlic can transform zucchini I remember one summer when my niece asked for these noodles at every family cookout because the garlicky scent was irresistible She is now a spiralizer convert
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days Reheat the tilapia gently in a skillet or toaster oven to prevent it from overcooking The zucchini noodles are best enjoyed fresh as they tend to get watery after sitting Make sure to store the pico de gallo separately and add it just before eating
Ingredient Substitutions
If you do not have tilapia use any other mild white fish like cod basa or sole Smoked paprika can be replaced with plain paprika and a dash of chili powder For the pico de gallo a simple mix of chopped tomatoes onion cilantro and lime will work if store bought is not available
Serving Suggestions
This dish pairs wonderfully with a dollop of plain Greek yogurt or a wedge of lime on the side If you need a more substantial dinner serve it alongside steamed rice or toss in a handful of baby spinach for extra greens It also makes a pretty presentation when plated in shallow bowls
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Cultural Context
Zucchini noodles or zoodles became popular as a low carb swap for pasta and have roots in both Mediterranean and American healthy cooking This recipe combines that trend with the classic flavors of Latin American fish dishes especially when topped with pico de gallo
Common Recipe Questions
- → How do you achieve tender, flaky tilapia?
Cook the fillets over medium-high heat for 2-3 minutes per side, just until the fish flakes easily with a fork. Avoid overcooking to maintain moisture.
- → What's the best technique for spiralizing zucchini?
Trim the ends and use a spiralizer to create thin, uniform strands. This ensures even cooking and an appealing pasta-like texture.
- → How do you prevent zucchini noodles from becoming soggy?
Cook zucchini quickly over medium-high heat, tossing constantly and removing from the pan while still slightly crisp.
- → Can another fish be substituted for tilapia?
Yes, any mild white fish such as cod, haddock, or sole works well with the spices and preparation method.
- → Is fresh or store-bought pico de gallo better in this dish?
Fresh pico de gallo adds the most vibrant flavor, but high-quality store-bought versions are convenient and still tasty.