Salted Tilapia With Crispy Zucchini Ribbons

477 faves | 4 recommends
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Cheeky Kitchen


Not sure how this got so many faves. I like the use of coconut oil. Healthy and great flavor, but in general I do not recommend this recipe. I have to say that the "crispy" zucchini ribbons were not that crispy and a lot of work for sort of a bla result. I think I would have been less frustrated if I did not try to get the crispy effect on the zucchini. I don't think that it is really possible without some sort of breading or coating. I used a peeler for the zucchini and squash ribbons. Blotted them and layered them on paper towels. Fried them and laid them out on more paper towels and then blotted them and warmed in the toaster oven right before serving. I ended up using the rest of the zucchini and squash chopped with some red peppers and cauliflower to create a bed for the tilapia which saved the dish. The "crispy" zucchini was just the garnish. Also, the recipe calls for onion powder and then fails to mention the ingredient in the recipe description. Makes me think this recipe was sloppily written up for the blog.
5c6bae629c1b   •  1 May   •  Report
Yummy! It's packed with flavor and melts in your mouth. I love the use of coconut oil in this gives it a unique taste that makes it all the better.
Marisol Gonzalez   •  29 Jan   •  Report
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2 tablespoons coconut oil

1 zucchini

1 yellow squash

1/2 teaspoon onion powder

1 pound tilapia

1/2 teaspoon dried thyme

salt & pepper to taste

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