Last night’s cooking adventure was Blackened Tilapia with Zucchini “Noodles.” I used the following ingredients for the blackened spice mixture:
2 Tbsp of paprika
1 1/2 Tbsp of garlic powder
1 1/2 Tbsp of onion powder
1 Tbsp of dried thyme
1 tsp black pepper
1 tsp dried basil
1 tsp of dried oregano
1 tsp of season salt
You will also need the following ingredients for this recipe:
2 Tbsp butter, divided
2 tilapia fillets
2 medium zucchinis
Salt, pepper, and garlic powder–to taste
Tilapia Instructions:
Heat 1 Tbsp of butter in a skillet over medium high heat. Season both sides of the tilapia fillets with the seasoning mixture. Place the tilapia in the heated pan and sear for 2-3 minutes on each side or until an internal temperature of 140 F is reached.
Note: Store any remaining spice mixture in an airtight container for future use.
Zucchini “Noodle” Instructions:
Using a vegetable peeler, peel the full length of the zucchini forming “noodle” shapes until you reach the seeds of the zucchini. Turn the zucchini and continue to peel until you are left with only the seeded core of the zucchini. Discard the core and repeat for the other zucchini. Heat 1 Tbsp of butter in a skillet over medium heat. Once heated, place the zucchini noodles in the pan and cook until tender. Season to taste (with salt, pepper, and garlic powder).
Blackened Tilapia with Zucchini “Noodles” Recipe (Printable Version)
Picture of the Low Carb Blackened Tilapia with Zucchini “Noodles”:
Net Carb Count*:
Blackened Tilapia with Zucchini “Noodles”: 15 net carbs (entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I loved the blackened spice mixture! I was able to control the spiciness level by making a homemade blend. I also seasoned my tilapia with a little salt and pepper before putting on the spice mixture to make sure the fillets were well seasoned. The tilapia turned out perfectly! The zucchini noodles were really easy to make. The hardest part was peeling the full length of the zucchini without it breaking, but after a few tries it is easy to master. I discarded the outside peel of the zucchini when I made them. If you use the outside peel it may take slightly longer to cook so put those pieces in the pan first. The noodle shape was a nice variation to my usual sauteed zucchini. I highly recommend trying the zucchini noodles. They would even be good with some low carb marinara or alfredo sauce.
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