Tilapia with Zucchini Noodles: An Antioxidant-Rich Meal

Ingredients

• 2 big (about 1-1/2 pound) zucchini
• 1-1/2 tablespoons of cumin powder
• 3/4 teaspoon salt (divided)
• half-teaspoon of smoked paprika
• 1/2 teaspoon pepper
• a quarter-teaspoon of garlic powder
• 4 tilapia fillets (each weighing 6 ounces)
• Olive oil (two tablespoons)
• 2 minced garlic cloves
• Pico de gallo
• 1 cup

Instructions

• Trim the zucchini's ends. Slice the zucchini into fine strands using a spiralizer. If you don't have a spiralizer; you may alternatively create zucchini strands with a vegetable peeler.
• In a small bowl; combine cumin; 1/2 teaspoon salt; smoked paprika; pepper and garlic powder. Tilapia fillets should be thoroughly dusted with the spice mixture on both sides.
• Oil should be heated over medium-high heat in a large nonstick pan. Cook tilapia in batches until it just starts to flake easily with a fork; about 2 minutes per side. Take out of pan; then keep heated.
• Zucchini noodles should be cooked with garlic in the same skillet over medium-high heat for 1-2 minutes; flipping often with tongs. Avoid overcooking the zucchini since it will get mushy.
• Serve the remaining 1/4 teaspoon of salt over the zucchini noodles along with the tilapia and pico de gallo.
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• Tips and Variations:
• Tilapia may be substituted with any white fish; including cod; halibut or flounder.
• By mixing chopped tomatoes; onion; cilantro; jalapenos; lime juice and salt; you may make your own pico de gallo.
• For a tart taste; you may give the fish some lemon juice and capers.
• For added richness; you can also add some avocado slices or sour cream to this meal before serving.