TILAPIA: 2 tilapia filets ¾ cup fine almond flour ½ teaspoon each garlic & onion powder 1/3 cup finely grated pecorino or parmesan cheese Zest of 1 lemon Kosher salt & fresh pepper Olive or avocado oil
FOR THE KETO COUSCOUS: 1 large green pepper 1 large zucchini ½ a head of cauliflower florets ½ teaspoon each garlic & onion powder Juice of ½ a lemon 1 long red finger chile sliced Kosher salt & fresh pepper Olive or avocado oil
For the keto couscous. Cut the zucchini into small cubes along with the green peppers and cauliflower. The goal is to make the look and feel of the veggies seem like large Israeli couscous. Pre-heat a large non-stick pan over medium-high heat along with 1 tablespoon of oil. Add the veggies to the pan along with the garlic and onion powder, ½ teaspoon of salt, and a few cracks of pepper.
Cook for 5-7 minutes until the veggies have softened, but are not mushy. Turn the heat off the pan, save the lemon zest for the fish, and add the juice of half a lemon along with the sliced chiles. Mix well and check for seasoning.
For the tilapia, add the almond flour to a small dish along with the onion and garlic powder, grated cheese, lemon zest, ½ teaspoon salt, and a few cracks of pepper, mix well. Rub some oil all over the tilapia and season with a generous pinch of salt. Place the tilapia in the seasoned almond flour and really pack on the flour, shake off excess and move to a wire rack, repeat with the second piece of fish.
Add enough oil to a shallow non-stick pan set over medium-high heat and allow it to come to 350 F. Fry the fish for 3 minutes on each side, or until golden brown, flip and repeat. Move to a wire rack to cool. Serve the fish with the veggie couscous and enjoy!