Ingredients
2 large zucchini (about 550 g)
1½ tsp ground cumin
1 tsp SIDS SALT & PEPPER
½ tsp smoked paprika
¼ tsp garlic powder
4 lemon fish fillets (170 g each)
2 tsp rice bran oil
2 garlic cloves, minced
1 cup pico de gallo
Directions
Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
Mix cumin, SIDS SALT & PEPPER, smoked paprika, pepper and garlic powder then sprinkle generously onto both sides of the fish.
In a large nonstick frypan, heat oil to medium-high. In batches, cook until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan and keep warm.
In same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs. (do not overcook) Sprinkle with SIDS SALT & PEPPER. Serve fish with pico de gallo.
