Salted Tilapia with Crispy Zucchini Ribbons

There’s melancholy in the air tonight. The sky is grey and a sad sort of silver. The husband has been sick all day with the flu.  I sprained the bejeezees out of my ankle on an afternoon hike. There are dirty dishes all up in my kitchen sink.

Sigh. I don’t like melancholy days. I like days when yellow energy is screaming it’s way out of my soul. When I want to embrace strangers on the streets. When the kids make funny jokes and I laugh at them with a deep gutted giggle. But, we’re not there today, and that’s okay. So, Dr. Horrible’s Sing Along Blog is on Netflix, we’ve a homemade icepack waiting to rest itself on the wanky ankle, and I’m calling it a night.

The dirty dishes are just going to have to wait until tomorrow. They are very patient like that.


Salted Tilapia with Crispy Zucchini Ribbons


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


Heat a BEKA grill pan over medium high heat, with 1 tablespoon of coconut oil in the pan. Use a potato peeler to shave the zucchini and yellow squash into long ribbons. Salt and pepper the zucchini ribbons, then lay them flat into your hot oil. Don't crowd them in your pan! Too many inside your pan will keep them from getting crispy, and they simply aren't as delightsome when they are mushy. Grill until golden brown on one side, flip and grill on the second side until golden brown and crispy.

Remove the zucchini ribbons, melt the second tablespoon of coconut oil, and place the tilapia in your pan. Sprinkle with salt and pepper. Toss a bit of dried thyme on top, as well. Grill on both sides until the fish is white and flaky. Serve on top of Crispy Zucchini Ribbons. Enjoy!