Zesty Tilapia and Zoodles with a Kick

Tilapia is a mild white fish that takes on new flavors like a champ. Tonight I was in the mood to use some of the yummy new ingredients I picked up over the weekend to try something new. As you've seen in a previous post, I have a newfound love for zoodles and usually pick some up when I go on my semi-monthly trip to Trader Joe's and Wegmans. For tonight's meal, I decided to try a quick "stir fry" with the zoodles to go with a new flavor for the tilapia. It turned out very well and paired wonderfully with Crabbie's Alcoholic Ginger Beer (more on that on tonight's long overdue Wine Me Wednesday).

With no further ado, here are some general guidelines for creating the zesty tilapia and zoodles with a kick:

Zesty Tilapia

Tilapia filet (or filets if you're having guests)

Fresh ginger, very tiny dice

Fresh garlic, very tiny dice

Rice vinegar, just a splash

Juice of 1 lime

Trader Joe's sweet chili sauce

Soy sauce

Sesame oil

Mix ginger, garlic, rice vinegar, lime juice, and soy sauce to combine. Then add chili sauce, followed by sesame oil. Rinse and place tilapia in a bag (or the bowl if it's large enough, it's your kitchen), pour the sauce over the fish and swish it around, making sure the fish is fully coated.  Let the fish and sauce mingle for a few minutes while the oven preheats to 400 degrees F.  Give the fish and sauce one last swish then pour it out onto a piece of foil with the edges folded up to prevent spilling. Fold the foil into a packet then bake for about 20 minutes or until the fish is cooked through. Serve with Zoodles w/a Kick.

Zoodles w/a Kick

Zoodles (roughly the size of spaghetti, I picked up a prepared package that also contained some carrot, onion, and sweet red peppers)

Small bunch of broccoli, lightly steamed

Fresh ginger, very tiny dice

Fresh garlic, very tiny dice

Trader Joe's sweet chili sauce

Soy sauce

Sesame oil

Extra virgin olive oil

Heat oils with ginger and garlic in a high-sided skillet or wok if you have one. When the garlic and ginger start to soften, add chili sauce and soy sauce, cook a minute or 2 to allow the flavors to mingle. Mix frequently to prevent burning.  If the peppers and onions are separate, try adding them to the pan a few minutes early as they tend to take longer to cook than the Zoodles. When there are a few minutes left to go, add the broccoli and Zoodles.  Mix to coat the veggies with the sauce and allow to heat through. Cook a tad longer if you want the Zoodles to be softer. Serve immediately.