Blackened Tilapia with Chayote-Mango Pasta Salad

Name: Blackened Tilapia with Chayote-Mango Pasta Salad
Yield: Serves 4
Ingredients: 1 large chayote, spiralized with blade d, noodles trimmed; 1 red bell pepper, spiralized with blade a, noodles trimmed; 1 ripe mango, sliced into matchsticks; 1 cup chopped tomato; ½ cup diced red onion; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons finely chopped fresh mint; Juice of 1 lime; 2 teaspoons extra-virgin olive oil; ¼ teaspoon cayenne pepper; Salt and pepper; 4 teaspoons paprika; 1 teaspoon cayenne pepper; 2 teaspoons dried oregano; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons ground cumin; 4 (3-ounce) tilapia fillets; 1 tablespoon extra-virgin olive oil

Gluten Free Healthy Olive Oil Tilapia Limes Mangos Cayenne Pepper Cilantro Garlic Powder Mint Oregano Bell Peppers Jicama Onions Tomatoes Dinner

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Serves 4

Total: 35 mins

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Ingredients (20)

For the salad:

1 large chayote, spiralized with blade d, noodles trimmed
1 red bell pepper, spiralized with blade a, noodles trimmed
1 ripe mango, sliced into matchsticks
1 cup chopped tomato
½ cup diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
Juice of 1 lime
2 teaspoons extra-virgin olive oil
¼ teaspoon cayenne pepper
[[Salt and pepper]]

For the seasoning:

4 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
4 (3-ounce) tilapia fillets
1 tablespoon extra-virgin olive oil

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Nutritional Information

Calories251
Fat8.44g
Saturated fat1.52g
Trans fat
Carbs28.32g
Fiber6.56g
Sugar16.46g
Protein20.52g
Cholesterol42.52mg
Sodium837.61mg
Nutritional Analysis per serving (4 servings) Powered by

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Being from the Caribbean, my partner Lu loves tropical flavors—he goes crazy for anything that comes with mango. I’ve made him swordfish with mango-avocado salsa, zucchini pasta cooked with mango and coconut flakes, and this tilapia recipe, which is probably his favorite. The spicy, blackened fish gets along famously with the sweet mango and refreshing chayote and bell pepper. With fresh herbs like cilantro and mint, you’ll have to check out your window to make sure you’re not at the beach!

Suggested equipment: A julienne peeler, sharp paring knife, or a spiralizer.

If you need to buy the tool to make this happen, check out Guide’s list of Best Spiralizers.

from: Inspiralized by Ali Maffucci

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Tips for Tilapia

Tip

How to Pick Tilapia

Tilapia has gained much popularity over the years, but it’s important to ask a grocery store representative where their tilapia comes from and how it’s raised. Since tilapia retain much of the same flavor as the water it swims in, farm-raised varieties may not only taste off, but also contain dirt and bacteria. If you are buying the fish whole, make sure it smells oceanic and has clear eyes.

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Next: How to Freeze Tilapia

Tip

How to Freeze Tilapia

Properly stored, tilapia will last in your freezer from six to eight months. It is important to take the fish (which can be in its original packaging) and re-wrap it with plastic wrap, freezer paper, or aluminum foil. Stick the filets in a freezer bag for added protection.

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Next: How to Thaw Tilapia

Tip

How to Thaw Tilapia

Like most fish, you should never thaw tilapia in a microwave or on the kitchen counter. A microwave will cook the fish and make the filet more susceptible to airborne bacteria. Your best bet is to place the tilapia in a bowl of cold water and change every 30 minutes or so until the fish is ready to be cooked.

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Next: How to Pick Tilapia

Instructions

1Make the salad: Place all the ingredients for the salad in a large bowl. Gently toss to combine and marinate in the refrigerator until ready to serve.
2Make the seasoning: In a small bowl, mix together the spices for the seasoning. Rub it into both sides of the tilapia fillets.
3Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the tilapia. Cook for 3 minutes per side or until the fish is opaque and flakes easily with a fork.
4Divide the chayote salad among four plates and top each with a tilapia fillet, pouring any pan juices over the top.

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