Keto Masala Fish with Zucchini Noodles

Ingredients

• 1.5 lb White Fish Fillets (cod, tilapia)
• 4 medium Zucchini
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Spices (cumin, coriander, turmeric, chili powder)
• 2 tbsp Coconut Oil
• 1 tbsp Lemon Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Prepare the zucchini noodles by cutting the 4 medium zucchini into noodles using a spiralizer or vegetable peeler, then set them aside.
2. 2In a medium bowl, combine the 1.5 lb white fish fillets with the 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper, ensuring the fish is evenly coated, and let it marinate for at least 10 minutes.
3. 3Heat 1 tbsp of the 2 tbsp coconut oil in a 12-inch skillet over medium-high heat (about 375°F or 190°C). Add the 1 medium onion, thinly sliced, and sauté until it is golden brown, about 5-7 minutes.
4. 4Add the 1 medium tomato, chopped, and the 1 tbsp ginger-garlic paste to the skillet. Cook, stirring occasionally, until the tomato has softened, about 3-4 minutes.
5. 5Stir in the 1 tbsp spices (cumin, coriander, turmeric, chili powder) and cook for 2 minutes, stirring constantly, until fragrant.
6. 6Carefully place the marinated 1.5 lb white fish fillets into the skillet in a single layer. Cook for 5-7 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
7. 7While the fish is cooking, heat the remaining 1 tbsp of coconut oil in a separate large skillet over medium-high heat (about 375°F or 190°C). Add the prepared zucchini noodles and sauté for 2-3 minutes, just until they are slightly tender but still have a slight bite.
8. 8Serve the cooked masala fish fillets immediately over the sautéed zucchini noodles.

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