:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/NPOPXYlbUxkWbmnQ-Rp6/99cc1846b40939289aa77b38aa3beb.jpg "Blackened Tilapia with Chayote-Mango Pasta Salad")
Blackened Tilapia with Chayote-Mango Pasta Salad
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!
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
- 1⁄2 Cup diced red onion
- 2 tablespoon finely chopped fresh cilantro
- 2 tablespoon finely chopped fresh mint
- juice of 1 lime
- salt and pepper
- 4 teaspoon paprika
- 11⁄4 teaspoon cayenne pepper
- 2 teaspoon dried oregano
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon ground cumin
- 4 tilapia fillets
- 1 tablespoon extra-virgin olive oil
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Directions
Make 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.
Make the seasoning: In a small bowl, mix together the spices for the seasoning. Rub it into both sides of the tilapia fillets.
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the tilapia. Cook for minutes per side or until the fish is opaque and flakes easily with a fork.
Divide the chayote salad among four plates and top each with a tilapia fillet, pouring any pan juices over the top.
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