• Sarah Gearino

Blackened Tilapia with a Healthy White Wine Sauce over “Zucchinietti”


Main Ingredients

Sauce Ingredients

Happy Tuesday all of you lovely people!! Last night I needed to make dinner and really had no clue what in the world to make! I looked in my fridge and freezer and decided I would make a white wine sauce to go over my tilapia and (already “shredded”) “zucchinietti.” I really had no clue what I was going to do…but the end result turned out pretty amazing!

  • I first took the tilapia out of the freezer to thaw them. By all means, buy fresh tilapia if you can! I just had this as a last resort protein in the freezer! Preheat oven on 375 degrees.

  • Spray a cookie sheet with pam cooking spray. Rub both sides of the tilapia with chili powder, cajun seasoning, and black pepper. Make sure both sides are well coated. Spray both sides with a few sprays of parkay spray butter. Place on cookie sheet and bake on 375 degrees for 15 minutes or until done and flaky.

  • While the tilapia is cooking, gather all sauce ingredients.

  • First, mince the garlic. Add olive oil to a pot/pan and then add minced garlic. Cook on medium heat until just browned. DO NOT OVERCOOK AND BURN!!!!!

  • Once the garlic is brown, add white cooking wine. Let simmer for about 3 minutes on medium heat. Next, add chicken broth and simmer for another 3 minutes. Add all other ingredients in and let simmer for at least 10 minutes on low to medium heat, stirring frequently.

  • While this is still simmering, either prepare the zucchini with your vegetti, or use already prepared zucchini if you have some in your fridge. If you are new to the vegetti, YOU WILL BE AMAZED and you will want one for sure! You can order right from this page if you wish to do so!

  • At this point, I basically warmed the vegetti up in the microwave for 2 minutes. I then put in a bowl, added half of the sauce, halved cherry tomatoes, and then mix everything together.

  • I put the “zucchinietti” mixture on a plate and topped with the tilapia. I drizzled a little more sauce over the top, and added a sprinkle of freshly shaved Parmesan cheese. Bon appetite!

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© 2018 SARAH GEARINO - DESIGN BY CASSIE WARD