Back on the low carb diet we go! I love it and hate it at the same time. It forces me to get creative and find ways to satisfy without those tasty carbs that I love so much! This one was a winner. I find myself using a lot of zucchini during my low carb days, and sometimes it just gets dull. So noodles it is! They were so good!
4 tilapia filets (marinated in 1/2 cup ginger dressing)
2 green onion (thinly sliced on the bias)
1/2 tbsp rice wine vinegar
1/4 cup chopped peanuts
1/2 cup sunburst tomatos (sliced in half)
1 tbsp olive oil
1 tsp minced garlic
salt and pepper
pinch of nutmeg
Allow the tilapia to marinate at least 1/2 hour before cooking. Using a zesting tool, “shred” the carrot into thin strands and toss in the rice vinegar. Set aside. Peel the skin off the zucchini and, using a mandolin, thinly julienne length wise. Lightly toast the chopped peanuts in a skillet over medium heat. Add the garlic, sesame and olive oil, and raise the heat to medium high. Cook for about a minute then add the zucchini noodles, salt, pepper and nutmeg. Sauté together till the noodles are tender. Just before you take them out, toss in the sunburst tomatoes.
In a separate skillet, over medium high heat, cook the tilapia filets 1-2 minutes on each side, keeping them covered. Plate the tilapia over the noodles, and top with the drained carrots and green onion. Sprinkle some sesame seeds and serve with a little extra ginger dressing.