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Blackened Zucchini Wrapped Fish

Using a mandolin or a vegetable peeler, slice the zucchini into thin pieces lengthwise.

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Cut fish to be about inch wide and about 5 to 6 inches long.

Season the fish with 1/2 tbsp. blackening seasoning.

Lay the zucchini slightly overlapping each other and place the seasoned fished on it. Wrap each piece of fish in the zucchini. Slightly overlapping the zucchini will make this easier and help it stay in place.

Sprinkle the wrapped fish with the remaining blackening spice.

Heat the olive oil in a pan large enough to hold all of the fish. Add the fish placing the side with the ends of the zucchini slices down first.

Cook for 3-4 minutes per side or until fish is flaky and cooked through. Drizzle with quality extra virgin olive oil for extra flavor

Wine Selection Suggestion :

The characteristics of rosé wine are dry, fruity, and just enough acidity to be a match made in heaven for a wide variety of salmon dishes. Whether you want to grill, smoke, or poach it, rose is often the best wine with salmon. If you want to step up your game a notch, try a The Terra Madre Rosè, fresh and fruity, embodies all the feelings of a Sicilian summer. Its color is that of a summer sunset.  The fresh aroma of strawberries makes it a marvelously friendly and easy to drink wine in good company, as an aperitif with tapas, fried fish, fresh salads or just with fresh fruit.



Notes :


We used salmon but you can use any sturdy white fish like cod fish or bass in this recipe.

For blackening spice we like equal parts of cumin, smoked paprika, garlic and chili powder



  • 2 medium  zucchinis
  • 6 oz salmon fillets, skin removed
  • 1 tbsp blackening spices
  • 1 tbsp olive oil
  • Good quality Olive oil to drizzle 


  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper


Suggestion for a side dish :


  • 2 avocados, diced
  • 1 mango, diced
  • 1 red onion, finely diced
  • 1 red chili, finely diced
  • ¾ cup fresh parsley
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice

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