Blackened telapia with julienned zuchinni and carrot in orange and wine sauce

I was on vacation last week and my friend had bought telapia. This is a fish I usually just bread and deep fry, but this time I was making it for shabbat and wanted to try something new. The original recipe turned out a bit bland. I hadn't marinated the fish long enough and didn't use enough spice, so the recipe is tweaked with that in mind. I you don't like white wine in your recipes, you can omit it and replace with a vegetable stock. Here's what you'll need:

4 large pieces fresh telapia

for marinade: (1hour or more)

1/2 tsp smoked paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp oregano

1/8 tsp chili powder

1 tbsp olive oil

salt and pepper

1 cup julienned or grated carrots

1 cup julienned or grated zucchinis

1 large finely sliced onion
1 tsp freash grated ginger (optional)

1/2 tsp grated orange zest
juice of 1 orange

1/2 cup kosher white wine

1 tbsp olive oil

salt and pepper

1/8 tsp of each of the marinade spices above  EXCEPT the chili powder

Start by marinading the fish in the mixture of spices then add the olive oil, coat evenly and keep in the fridge for over an hour. Then in a large skillet which you've heated at high, add the olive oil, then pan sear the fish, for about 6 to 7 minutes on the first side, avoid moving it, lower the heat after about 3 minutes to low. You want it to blacken on one side due to the spice mixture and by not moving it, it will keep it's shape better, then flip the fish and blacken the second side, another 4 minutes. Remove the fish to a plate, then in the same skillet, turn up the heat again, then add the onion, and with a wooden spoon, move the onions around while at the same time removing all the best caramelized bits that have stuck to the pan. Now add the carrots and zucchinis, cook for about 5 minutes till they start to soften and add the juiced orange, the wine, the zest, spices, salt and pepper and let the mixture bubble then lower the heat and let the sauce reduce. After about 5 to 7 minutes (less if you see that the sauce is reducing too much) add the fish back to the pan, baste with the sauce and serve hot.