Pan-seared cod in salsa with queso fresco.

Here is the recipe for this keto Pan-seared cod in salsa with queso fresco.

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Instructions:

1. Sprinkle the chili powder, cumin, and salt over both sides of the fish fillets
.
2. Heat the oil in a skillet over high heat.

3. When the oil is hot, add the fish and sear for 1.5 minutes on each side. Reduce heat to low and pour the prepared salsa around the filets.

4. Simmer the fish in the salsa for 3-4 minutes. Plate the fish, and pour the salsa evenly over the fish.

Serve with sour cream, avocado, and crumbled queso fresco. Garnish with a wedge of lime and chopped fresh cilantro if desired.

Ingredients:

12 oz. cod, boneless fillets
1 tsp ground cumin
1 tsp chili powder
¼ tsp salt
1 tbsp olive oil
½ cup chunky salsa
¼ cup sour cream
½ (3½ oz.) avocado
2 oz. queso fresco or cheddar cheese

TIPS:
Don't let perfect be the enemy of good enough. If you're missing a few exact ingredients, here are some simple substitutions. No cod? Swap any mild white fish such as halibut. Out of jarred salsa? A can of diced tomatoes (with or without chiles) can be used in a pinch. Add your own Tex-Mex seasonings. And if Queso fresco isn't a staple in your kitchen, use a cheese like cheddar, gouda, or Monterey jack instead.